Sometimes you just need to get something on the table for dinner. If it happens to be delicious, it's just a bonus.
In addition to roasted broccoli (my old stand-by) and a quick salad, I marinated thin boneless pork chops in Bulls-Eye Barbecue sauce (my favorite), salt and pepper for about 15 minutes at room temperature.
In a pre-heated cast iron skillet, sear off the pork chops over medium-high heat until cooked through (approximately 2-3 minutes per side). While the chops are cooking, slice one onion lengthwise and set aside. Once the chops are cooked, place on a plate, add a little olive oil to the cast iron skillet and add the onions and a pinch of salt. Cook until translucent (5-10 minutes), making sure to scrape up the fond from the pork chops and barbecue sauce. Finish by deglazing the pan with a little apple cider vinegar. Layer the cooked onions over the pork chops and serve.