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Need a little summertime flavor? Try this swift recipe and enjoy a “barbecue” indoors. Make it a meal: Serve with coleslaw and cornbread.

Source: EatingWell Magazine, January/February 2007

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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 degrees F, 6 to 10 minutes. Serve the sauce over the pork chops.

Tips

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.

Nutrition Facts

243 calories; protein 20g; carbohydrates 15.1g; dietary fiber 0.6g; sugars 9.9g; fat 9.9g; saturated fat 2.4g; cholesterol 49.8mg; vitamin a iu 242.7IU; vitamin c 12.6mg; folate 11.5mcg; calcium 30.3mg; iron 1mg; magnesium 24.3mg; potassium 345.5mg; sodium 189.9mg; thiamin 0.5mg; added sugar 6g.
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