Barbecue Pork Skillet



  • 6-4 oz lean boneless center cut loin chops
  • 1/2 small green pepper cut in strips
  • 2/3 cup reduced calorie barbeque sauce
  • 2 tsp. Dark brown sugar
  • Vegetable spray
  • 1/2 small onion
  • 1/2 cup orange juice
  • 1 tbs. cider vinegar


    1. Trim fat from chops. Place chops between sheets of plastic wrap and flatten to 1/4 inch thickness using a mallet or rolling pin.

    2. Coat large nonstick skillet with spray and heat to medium high. Add chops and cook 3 minutes on each side. Drain on paper towels. Wipe skillet dry.

    3. Cut onion into 1/4” slices and separate into rings. Coat skillet with spray and add onions and green pepper; sauté’ until tender. Return chops to skillet.

    4. Combine barbecue sauce and remaining ingredients and pour over chops. Bring to a boil; cover and reduce heat. Simmer 10 minutes.

    Yield 6 servings.

    284 calories

    27.7 grams protein

    12.6 grams fat

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