• 2 celery ribs, cut into 2 inch pieces
• 2 cloves garlic
• 2 small onions, quartered
• 1/2 cup green bell pepper, chopped
• 1/4 tsp. cayenne pepper
• 4 boneless pork loin chops
• 1 cup chicken stock

Prepare broiler. Purée first 5 ingredients and salt to taste in a blender or food processor. Broil pork 10 minutes in a flameproof casserole or skillet about 5 inches from heat source. Turn pork and spread with 2/3 of vegetable purée. Spread remaining purée around pork. Broil 8-10 minutes, or until a meat thermometer reads 150°F. Transfer pork to a platter and keep warm. Add stock to pan and bring to a boil over high heat, scraping up brown bits, until reduced by one third. Strain sauce into a bowl, pressing down on solids. Serve sauce over pork.

Per serving: calories 159, fat 4.7g, 27% calories from fat, cholesterol 52mg, protein 20.6g, carbohydrates 7.8g, fiber 1.4g, sugar 4.0g, sodium 273mg, diet points 3.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.2, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 2.5

  view detailed nutritional information

The recommended wines are: White Zinfandel, Zinfandel, or Chablis.