• 1 lb. Jonathan apples, cored, peeled and cut into wedges
• 1/8 tsp. cinnamon
• 2 Tbs. sugar
• 2 Tbs. water
• 4 pork tenderloin chops
• 3 Tbs. all purpose flour
• 1 egg, beaten
• 1/2 cup dried breadcrumbs

Preheat oven to 400°F. Combine apples, cinnamon, sugar and water in a non-reactive saucepan over medium high heat. Bring to a boil. Reduce heat to low and simmer 8-10 minutes, stirring occasionally, or until apples have lost their texture. Remove from heat and set aside. Place pork chops between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Season with salt to taste. Dredge chops in flour, shaking off excess. Dip in beaten egg then dredge in breadcrumbs. Set aside 15 minutes. Spray breaded pork lightly with oil. Arrange in a roasting pan and bake 10 minutes or until golden. Turn and bake another 7-8 minutes or until pork is browned. Serve pork chops with applesauce.

Per serving: calories 254, fat 4.4g, 16% calories from fat, cholesterol 82mg, protein 16.4g, carbohydrates 37.7g, fiber 3.6g, sugar 20.4g, sodium 156mg, diet points 5.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.1, Bread: 0.9, Lean meat: 0.2, Fat: 0.4, Sugar: 0.4, Very lean meat protein: 1.8

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The recommended wines are: Sauvignon Blanc, Pinot Blanc, or White Zinfandel.