Serve with stir-fried broccoli and cauliflower and French rolls.
4 4-ounce boneless pork chops, trimmed of fat
1 tablespoon dried zesty Italian salad dressing and recipe mix
Coat both sides of the pork chops with the salad dressing mix, pressing down gently so the spices adhere.
Place a large nonstick skillet over medium heat until hot. Coat the skillet with nonstick cooking spray, add the pork, and cook 4 minutes. Turn and cook 4 minutes longer or until the pork is barely pink in the center.
Remove the skillet from the heat and let the pork stand in the skillet 2 to 3 minutes or until the pork begins to release some of its juices. Move the pork pieces around in the skillet several times to absorb the pan residue. Makes 4 servings.
Each serving: 159 calories, 7 g. fat, 58 mg. cholesterol, 383 mg. sodium, 1 g. carbohydrate, 0 g. fiber, 1 g. sugars, 21 g. protein.
Source: The 4-Ingredient Diabetes Cookbook
