Preparation

1. Preheat the oven to 400 F. Choose lean pork chops that are approximately 3/4 inch thick. Season with sea salt and freshly ground black pepper by sprinkling the spices on both sides of the chops.

2. Heat 2 tsp. of canola oil in a large ovenproof skillet over high heat. Brown the pork chops for about 1 to 2 minutes on each side until they are brown but not crispy. Be careful not to overcook.

3. Remove the chops to a plate, then add the remaining oil and onion to the skillet. Stir until the onion is softened, which will take approximately 3 to 4 minutes.

4. Stir in garlic and cook about 30 seconds, stirring constantly to prevent burning. Add orange juice and continue to cook until almost all of the liquid has evaporated.

5. Choose a commercial barbeque sauce or make your own by combining 1/2 cup of catsup, a dash of Worchestershire Sauce, cumin, chili powder and lemon juice. Stir the sauce into the pan and return the pork chops. Turn the chops several times to make sure they are well-coated with the sauce.

6. Place the pan in the oven and bake for approximately 6 to 10 minutes or until a meat thermometer reads 145 F. Serve the pork chops with extra barbeque sauce.