Ingredients
8 thin bone-in pork chops (¼ inch thick; 2 lb)
3 Tbsp olive oil, divided
2 to 3 tsp finely chopped canned chipotle chiles in adobo plus 1 tsp adobo sauce
2 garlic cloves, finely chopped
⅔ cup fresh orange juice
Preparation
Pat chops dry and season with ¾ tsp salt and ¼ tsp pepper each.
Heat 2 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot, then cook chops in 2 batches, turning once, until just cooked through, 3 to 4 minutes per batch. Transfer to a plate as cooked and keep warm, covered.
Reduce heat to medium and add remaining Tbsp oil. Stir in chipotles (with sauce) and garlic and cook, stirring, 30 seconds. Add orange juice and bring to a simmer, then add chops with any juices from plate and simmer, turning in sauce, until chops are heated through and sauce is slightly thickened, 1 to 2 minutes.
