500-600gms bone-in, ¾-inch-thick Pork Rib Chops, trimmed of fat
¼ tsp Salt
¼ tsp Zaika™ Black Pepper
4 tbsp Butter
2 springs Thyme
1 Medium Onion, diced
1 clove Garlic, minced
⅓ cup Orange Juice
½ cup Frolic® Barbecue Sauce
Preparation
Preheat oven to 200°C.
Sprinkle pork chops with salt and pepper. Heat the butter in a large ovenproof skillet over high heat. Add the pork chops and thyme springs and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.
Add the remaining butter 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 Frolic® 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 62°C (medium rare), 70°C (medium to well), rest for 3 minutes. Serve the sauce over the pork chops.