• 1 lb. pork cutlets, cut 1/4 inch thick
• 1 tsp. peanut oil
• 1 clove garlic, crushed
• 2 Tbs. dry sherry
• 2 Tbs. soy sauce
• 1 Tbs. brown sugar
• 1/4 tsp. crushed red pepper
• 1 Tbs. water
• 1 tsp. cornstarch

Place cutlets between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/8 inch thickness. Heat oil in a heavy nonstick skillet over medium-high heat. Brown cutlets and garlic, working in batches if necessary. Pour off drippings. Combine next 4 ingredients in a bowl. Pour over cutlets. Cover tightly and cook slowly 15 minutes, or until cutlets are tender. Combine water and cornstarch in a jar with a tight-fitting lid. Shake to mix. Add to pan and cook until thickened.

Per serving: calories 302, fat 16.3g, 50% calories from fat, cholesterol 101mg, protein 30.9g, carbohydrates 5.1g, fiber 0.1g, sugar 3.8g, sodium 792mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 3.7, Fat: 4.3, Sugar: 0.2, Very lean meat protein: 0.0

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The recommended wine is: Pinot Blanc.