• 4 pork chops
• 1 cup long grain white rice
• 1-1/3 cups water or chicken stock
• 2 cups Italian style peeled tomatoes, coarsely chopped
• 1 medium leek, chopped
• 1/4 cup scallions, chopped
• 1/3 cup golden raisins
• 1/2 tsp. rosemary, finely chopped
• 1 clove garlic, crushed

Heat a heavy nonstick skillet over medium high heat. Sauté pork chops 2 minutes per side or until browned. Transfer to platter. Add remaining ingredients and salt and pepper to taste to skillet and bring to a boil. Reduce heat to low. Arrange pork chops on top of rice. Cover skillet and simmer 35 minutes.

Per serving: calories 362, fat 4.8g, 12% calories from fat, cholesterol 52mg, protein 23.5g, carbohydrates 56.3g, fiber 2.9g, sugar 14.1g, sodium 243mg, diet points 7.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.6, Fruit: 0.7, Bread: 2.2, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: Chardonnay, Burgundy, or Cabernet Sauvignon.