• 1/2 cup canned green chilies, chopped
• 2 tsp. oregano
• 2 cloves garlic, crushed
• 2 tsp. ground cumin
• 1/4 cup cider vinegar
• 4 America's cut pork chops, 1-1/2 inch thick
• 2 tsp. oil

Place first 5 ingredients in a food processor or blender and purée until smooth. Arrange pork in bottom of a non-reactive pan or dish. Pour vinegar mixture over chops, turning to coat. Cover and marinate chops in mixture 4-24 hours in refrigerator. Heat oil in a heavy nonstick skillet over medium high heat. Remove chops from marinade and pat dry. Discard marinade. Sauté chops 7-8 minutes per side, until just cooked throughout.

Per serving: calories 150, fat 6.8g, 41% calories from fat, cholesterol 52mg, protein 18.8g, carbohydrates 3.2g, fiber 0.7g, sugar 1.8g, sodium 256mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.0, Sugar: 0.0, Very lean meat protein: 2.5

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The recommended wines are: Cabernet Sauvignon, Pinot Blanc, or Burgundy.