• 1 lb. boneless pork tenderloin chops, cut crosswise into 8 pieces
• 1 tsp. garlic salt
• 1/2 cup plain yogurt
• 1 Tbs. plus 1 tsp. Dijon mustard
• 1/2 tsp. dill weed
• 1/2 tsp. sugar

Place each piece of pork between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Heat a heavy nonstick skillet over medium heat. Sauté pork 3-4 minutes per side or until cooked through. Transfer to a warm platter, season with garlic salt and pepper to taste on both sides. Combine remaining ingredients in a bowl and mix well. Serve pork with sauce.

Per serving: calories 175, fat 5.6g, 30% calories from fat, cholesterol 76mg, protein 27.0g, carbohydrates 2.5g, fiber 0.2g, sugar 2.1g, sodium 268mg, diet points 4.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 3.6

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