Heat 2 tsp of oil in a large skillet over high heat. Add the pork chops to pan.
Cook until they are lightly brown (1 to 2 minutes per side). Transfer to a plate (or anywhere but your frying pan).
Add the remaining 1 tsp oil to the pan (same one the pork was in - toss it right in, don't clean the pan). Add onion and garlic and cook, stirring, until softened (3 to 4 minutes).
Add orange juice and cook until most of the liquid has evaporated (about 1 minute). Stir in barbecue sauce.
Return the pork chops to the pan, turning several times to coat with the sauce. I just used a fork and rubbed the pork chop around, flipped, and repeat.
If you have an oven proof pan - just leave all of the chops in that to bake with the extra sauce. I do not own one of those gems, so I transferred my chops to a baking dish and poured the extra sauce on top.
Bake for 10-12 minutes, or until the pork chops are not pink in the middle.