1 1/2 to 2 pounds pork rib chops, trimmed of fat 

1/4 teaspoon sea salt 

1/4 teaspoon  freshly ground pepper
3 teaspoons safflower oil, divided
1 medium onion, sliced thin
1 clove  garlic, minced
1/2 cup  orange juice 

3/4 cup  barbecue sauce
2-3 cups prepared white rice

  • Preheat oven to 400 degrees.
  • Generously sprinkle pork chops with salt and pepper. 
  • Heat 2 teaspoons oil in a large ovenproof skillet over high heat. 
  • Add the pork chops and sear 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. 
  • Stir in garlic and cook, stirring, until fragrant. 
  • Add orange juice and cook until most of the liquid has evaporated. 
  • Stir in barbecue sauce until well blended. 
  • Return the pork chops to the pan, turning several times to coat with the sauce.
  • In a large baking dish layer the rice on the bottom, smoothing the top.
  • Add pork chops to top of rice.
  • Pour remaining sauce over the chops and rice.
  • Transfer the dish to the oven and bake until the pork chops are barely pink in the middle and an instant-read thermometer registers at least 145 degrees. 10-15 minutes.