• 1 cup dry red wine
• 1/2 cup cognac or brandy
• 1 Tbs. vegetable oil
• 1 clove garlic, crushed
• 4 boneless pork loin chops, about 1/4 lb. each
• 1/4 cup peppercorns, coarsely ground

Combine first 4 ingredients in a shallow dish. Add chops, turning to coat. Cover and marinate in refrigerator 4 hours or overnight. Prepare broiler. Drain chops, reserving marinade. Press peppercorns onto both sides of chops. Broil 5 inches from heat source 5 minutes on each side or until cooked through, brushing occasionally with marinade.

Per serving: calories 271, fat 7.8g, 42% calories from fat, cholesterol 52mg, protein 19.1g, carbohydrates 5.4g, fiber 1.7g, sugar 2.2g, sodium 61mg, diet points 6.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: Zinfandel, Chablis, or Merlot.