The following recipe comes from my Weight Watchers 20 Minute Recipes cookbook. It also goes great with chicken (pictured right with some grape tomatoes thrown in at the last minute).
8x 2oz boneless thin cut pork loin chops
1/4 tsp salt
1/2 tsp black pepper, divided
1/4 c chopped shallots
1c dry white wine or chicken broth
2 TB dijon mustard
2 TB fresh lemon juice
1 TB capers, drained
1 TB chopped fresh parsley
Sprinkle pork chops evenly with salt and half of pepper.
Heat a large, nonstick skillet over med-hi heat. Coat with cooking spray, and add pork. Cook 3 min on each side. Remove from pan, set aside, cover to keep warm.
Add shallots to pan, saute until soft. Add remaining pepper, wine, and next 3 ingredients. Bring to a boil, cook 2 min or until reduced by half. Return pork to pan, cook 1-2 more minutes. Sprinkle with parsley. Serve with sauce over pork.
Yield: 4 servings (2 chops each), 4 points
(174 cal, 6.4g fat, 0.3 g fiber)