• 2 tsp. olive oil
• 4 boneless pork chops, about 1/4 lb. each
• 2 medium red onions, thinly sliced
• 1 tsp. sugar
• 1/2 tsp. fennel seed
• 3 Tbs. red wine vinegar
• 3 Tbs. water

Preheat oven to 375°F. Heat oil in a heavy non-reactive ovenproof skillet over medium high heat. Season pork chops with salt and pepper to taste. Sear pork 2 minutes per side or until lightly browned. Transfer pork chops to a platter. Reduce heat to medium. Using same skillet, sauté onions, sugar, and fennel seed 5-7 minutes or until onions are softened. Stir in vinegar and cook 1 minute. Stir in water and season with pepper to taste. Remove from heat. Return pork and any juices from platter to skillet. Cover skillet and bake 10 minutes or until pork chops are cooked throughout.

Per serving: calories 176, fat 6.6g, 34% calories from fat, cholesterol 52mg, protein 19.3g, carbohydrates 9.5g, fiber 1.2g, sugar 6.4g, sodium 58mg, diet points 4.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.5, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.1, Very lean meat protein: 2.5

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The recommended wine is: Chablis.