Oven Barbequed Pork Chops
I am a HUGE fan of BBQ. And although I can get nowhere close to how the real pitmasters do theirs, I try to indulge myself with quick, easy recipes that do the job of satisfying our appetites. This recipe is really simple and requires very little prep. Serve with your version of slaw and cornbread or whip up some mashed sweet potatoes to go on the side and your dinner is done.
I am a HUGE fan of BBQ. And although I can get nowhere close to how the real pitmasters do theirs, I try to indulge myself with quick, easy recipes that do the job of satisfying our appetites. This recipe is really simple and requires very little prep. Serve with your version of slaw and cornbread or whip up some mashed sweet potatoes to go on the side and your dinner is done.
- Carbohydrate 17.906346888464 g
- Cholesterol 98.656340475 mg
- Fat 22.4597220277042 g
- Fiber 0.780968771111684 g
- Protein 35.037194530351 g
- Saturated Fat 6.78123916861667 g
- Serving Size 1 1 Serving (258g)
- Sodium 143.383147739614 mg
- Sugar 17.1253781173524 g
- Trans Fat 2.15071607160353 g
- Calories 422 calories
Step-by-step
- Preheat oven to 400F.
- 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 145F, 6 to 10 minutes. Serve the sauce over the pork
Home cooks frequently crowd bone-in cuts into undersized pans, trapping moisture and steaming the meat instead of browning the exterior. Sear chops in a heavy cast-iron or ovenproof stainless skillet over high heat for exactly one to two minutes per side to develop proper Maillard crusting. Scaling this formulation for larger groups requires attention to pan geometry. Doubling the batch means using two separate skillets rather than cramming eight chops into one vessel, because overcrowding drops surface temperature and ruins the sear. When reducing quantities for a single serving, maintain the ratio of orange juice and aromatics so the braising liquid concentrates correctly during the thirty-second reduction phase. Bone-in rib cuts at three-quarters of an inch thick provide natural insulation against overcooking. Pull the skillet from the 400 degree Fahrenheit oven the moment an instant-read thermometer registers 145 degrees Fahrenheit in the thickest portion. Let the protein rest undisturbed for five minutes before spooning over the reduced glaze.
