Oven-Barbequed Pork Chops with Vinegary Coleslaw

From Eating Well Magazine

Serves 4

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

Preheat oven to 400°F.

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°F, 6 to 10 minutes. Serve the sauce over the pork

chops.

Vinegary Coleslaw

Serves 2

2 tablespoons white-wine vinegar

1 tablespoon canola oil

1 teaspoon sugar

1 teaspoon Dijon mustard

Pinch of celery seed

Pinch of salt

1 ½ cups shredded cabbage

1 carrot, peeled and grated

¼ cup slivered red onion

Whisk vinegar, oil, sugar, mustard, celery seed and salt in a medium bowl. Add cabbage, carrot and onion and toss to coat.