|Preparation Time||10 Minutes|
|Cook Time||20 Minutes|
|Total Time||30 Minutes|
|Cook Method||Baking; Sautï¿½ing|
|Diet||Low Calorie; Low Fat; Heart Healthy; Low Cholesterol; Low Carb; High Protein|
Preheat the oven to 400ï¿½F.
Sprinkle the pork chops with salt and pepper. Heat 2 teaspoons of canola oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1-2 minutes per side. Transfer to a plate.
Add the remaining 1 teaspoon of oil to the pan. Add the onion, and cook, stirring, until softened, 3-4 minutes. Stir in the garlic, and cook, stirring, until fragrant, 30 seconds. Add the orange juice, and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in the 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 145ï¿½F, 6-10 minutes. Serve the sauce over the pork chops.
Calories: 245 cal
Total fat: 10g
Saturated fat: 2g
Monounsaturated fat: 5g