Barbecued Pork Chops (Oven)
.
Yield
4 servingsPrep
6 minCook
20 minReady
29 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
pork chops
rib, trimmed of fat, bone in and 3/4 inch think |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | teaspoons |
canola oil
divided |
|
| 1 | medium |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| ⅓ | cup |
orange juice
|
|
| ½ | cup |
barbecue sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
pork chops
rib, trimmed of fat, bone in and 3/4 inch think |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 15 | ml |
canola oil
divided |
|
| 1 | medium |
onions
diced |
|
| 1 | clove |
garlic
minced |
|
| 79 | ml |
orange juice
|
|
| 118 | ml |
barbecue sauce
|
|
Directions
Preheat oven to 400℉ (200℃) F. 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. Stir in onion and cook, cooking, 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.
