• 4 pork loin chops, bone in
• 1 onion, coarsely chopped
• 1-1/4 cups condensed cream of mushroom soup
• 1 tsp. dried thyme
• 1/2 cup water

Season pork chops with salt and pepper to taste. Spray a heavy nonstick pan or Dutch oven with nonstick cooking spray and place over medium-high heat. Cook pork 2 minutes per side, or until browned. Transfer to a platter. Add onion to drippings in pan and cook 5-7 minutes, stirring frequently. Whisk in remaining ingredients. Bring to a boil over high heat. Return pork and any accumulated juices to pan. Reduce heat to medium low, cover pan and cook about 7 minutes, or until pork is cooked throughout.

Per serving: calories 174, fat 7.1g, 38% calories from fat, cholesterol 53mg, protein 19.5g, carbohydrates 7.0g, fiber 0.8g, sugar 2.6g, sodium 332mg, diet points 4.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.2, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 2.5

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