Sprinkle pork chops with salt and pepper. Heat 2
teaspoons oil in a large ovenproof skillet over high heat. Add the pork
chops and cook until beginning to brown, 1 to 2 minutes per side.
Transfer to a plate.
Add the remaining 1 teaspoon oil to the pan. Add onion
and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and
cook, stirring, until fragrant, 30 seconds. Add orange juice and cook
until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in
barbecue sauce. Return the pork chops to the pan, turning several times
to coat with the sauce.
Transfer the pan to the oven and bake until the pork
chops are barely pink in the middle and an instant-read thermometer
registers 145°F, 6 to 10 minutes. Serve the sauce over the pork chops.
Tips & Notes
Tip: Check the sodium content of your
favorite barbecue sauce if you have sodium sensitivity—some can be quite
high. This recipe was developed with Annie's Natural Hot Chipotle BBQ
Sauce, which has only 240 mg sodium per 2-tablespoon serving.
10 g fat
( 2 g sat , 5 g mono
51 mg cholesterol; 15 g carbohydrates; 20 g protein; 1 g fiber; 190 mg sodium; 349 mg potassium. Nutrition Bonus: Selenium (57% daily value), Vitamin C (25% dv). Carbohydrate Servings: 1/2 Exchanges: 1/2 other carbohydrate, 3 1/2 lean meat