• 1 lb. boneless pork tenderloin chops, thinly sliced
• 3 Tbs. all purpose flour
• 2 tsp. lemon pepper
• 2 tsp. unsalted butter
• 1/4 cup dry sherry or white wine
• 1/4 cup lemon juice
• 1 lemon, sliced thickly, optional
• 1/4 cup capers, optional

Dredge pork slices lightly with flour, and sprinkle with lemon pepper. Melt butter in a heavy nonstick skillet over medium-high heat. Sauté 4-7 minutes, turning once, until golden brown. Add wine and lemon juice to pan. Shake pan gently and cook 2 minutes, until sauce is slightly thickened. Serve garnished with lemon slices and capers if desired.

Per serving: calories 209, fat 6.4g, 29% calories from fat, cholesterol 77mg, protein 26.5g, carbohydrates 8.4g, fiber 1.0g, sugar 1.7g, sodium 468mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.2, Lean meat: 0.0, Fat: 1.1, Sugar: 0.0, Very lean meat protein: 3.6

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The recommended wine is: Sauvignon Blanc.