The Recipe Box

6 (4oz) lean boneless center-cut loin pork chops
Vegetable cooking spray
1/2 small onion
1/2 small green pepper, seeded and cut into strips
2/3 cup reduced calorie commercial barbecue sauce
1/2 cup orange juice
2 tbs dark brown sugar
1 tbs cider vinegar

Trim fat from chops. Place chops between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops and cook 3 minutes on each side or until browned. Remove chops from skillet; drain and pat dry with paper towels. Wipe drippings from skillet from pan with a paper towel. Cut onion into 1/4-inch slices and separate into rings. Coat skillet with vegetable cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Return chops to skillet. Combine barbecue sauce and remaining ingredients, stirring well; pour over chops. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until pork chops are tender. Serves 6.