• 4 boneless pork loin chops, butterfly cut
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground cloves
• 1 Tbs. vegetable oil
• 3/4 cup onion, chopped
• 3 cloves garlic, crushed
• 3/4 cup orange juice
• 2 Tbs. raisins
• 1 Tbs. capers, rinsed and drained

Place each pork chop between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Combine cinnamon, cloves, and salt and pepper to taste in a bowl and blend well. Sprinkle seasoning mixture over each chop. Heat oil in a heavy nonstick skillet over medium-high heat. Add chops and cook 3-4 minutes per side, or until tender. Transfer to a serving plate and keep warm. Add onion and garlic to same skillet. Sauté over medium heat 3-4 minutes, stirring frequently. Reduce heat to low. Add orange juice, raisins and capers. Cover and simmer about 5 minutes, stirring occasionally. Spoon onion-raisin mixture over cooked chops

Per serving: calories 196, fat 7.8g, 36% calories from fat, cholesterol 52mg, protein 19.2g, carbohydrates 12.1g, fiber 0.7g, sugar 10.0g, sodium 136mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.6, Bread: 0.0, Lean meat: 0.0, Fat: 1.2, Sugar: 0.0, Very lean meat protein: 2.5

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