• 1 lb. boneless pork tenderloin chops
• 1 Tbs. plus 1 tsp. unsalted butter
• 1/4 cup plus 3 Tbs. dry white wine
• 1/4 cup plus 3 Tbs. light cream
• 1 clove garlic, crushed
• 1/8 tsp. white pepper
• 1 Tbs. plus 1 tsp. capers, drained

Place each pork slice between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/2 inch thickness. Heat a heavy nonstick skillet over medium heat. Add butter and pork medallions and sauté 3-4 minutes per side until cooked throughout.

Transfer pork to a warm platter,season with salt to taste and set aside. Add wine to skillet drippings. Bring to a boil, scraping up any browned bits in skillet with a wooden spoon. Add next 3 ingredients. Cook 3 minutes, stirring constantly until thickened. Remove from heat and stir in capers. To serve, pour sauce over pork.

Per serving: calories 278, fat 16.3g, 57% calories from fat, cholesterol 111mg, protein 26.2g, carbohydrates 1.3g, fiber 0.0g, sugar 1.0g, sodium 167mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 3.3, Sugar: 0.0, Very lean meat protein: 3.6

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The recommended wines are: Riesling, Burgundy, or Pinot Blanc.