• 4 boneless pork loin chops, about 1/4 lb. each
• 2 Tbs. Dijon or stoneground mustard
• 2 Tbs. lemon juice
• 2 tsp. dill weed
• 2 Tbs. unsalted butter

Place pork between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Combine mustard, lemon juice and dill weed in a bowl. Melt butter in a heavy nonstick skillet over medium high heat. Brush cutlets on both sides with mustard sauce. Cook 2 minutes per side until just cooked through.

Per serving: calories 176, fat 10.3g, 53% calories from fat, cholesterol 68mg, protein 18.8g, carbohydrates 1.5g, fiber 0.3g, sugar 0.6g, sodium 155mg, diet points 4.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: Riesling, Sauvignon Blanc, or Chablis.