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

Makes 4 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce (see Tip)

1. Preheat oven to 400°F.
2. 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.
3. 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.
4. 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.

NUTRITION INFORMATION: Per serving: 250 calories; 11 g fat (3 g sat, 5 g mono); 69 mg cholesterol; 10 g carbohydrate; 27 g protein; 1 g fiber; 452 mg sodium; 474 mg potassium.
Nutrition bonus: Selenium (57% daily value), Vitamin C (25% dv).
1/2 Carbohydrate Servings
Exchanges: 1/2 other carbohydrate, 3 1/2 lean meat

TIP: 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.

My husband and I loved this recipe. Very fun to find quick delicious dinner ideas.

Anonymous, Bloomfield Hills, MI

Very quick, easy and delicious. All my picky eaters loved it.

Anonymous, Tucson, AZ

this is easy and very good-I use a large iron pan.I have made it twice already

Anonymous, London, on

I am very picky about my BBQ and I was so happy with this dish! Easy and so tasty. I made it with the Tomato and Zucchini Gratin and the timing was perfect, only used the one cast iron pan for both dishes (aside from the 9X13 baking dish for the gratin).

Cyndi , Charlottesville, VA

I really liked these chops. Very easy to make and very tasty. The OJ/onion mixture is the key. Does not take to long to cook either.

kkp, Odessa, DE

Just made this dish last night and I was very pleased with how quick this was to make and how tasty it came out!! My husband and I loved it!!! Thank you!

Marisol, Chicago, IL

I made this a week ago. The fam said it came out good. But maybe next time, I should have left it uncovered in the oven. Too, seperate some of the sauce for basting and some for post-cooking topping. Didnt feel comfotable using sauce that was basted in uncooked pork.

Laughlaugh, Rockville, MD

Lick the plate good. Super easy and quick.

Sara, Colchester, VT

My family loves this recipe. It's easy to make and gives you time to make the side dishes while it is baking! Not to mention the fact that the recipe calls for stuff I usually already have in the frig. Just add pork chops and Voila!

Shawn Dickerson, Worthington, OH