Spicy Pork Chops
Serve this low fat low carb recipe with a green salad.

Servings: 4

• 3 dried ancho peppers
• 1 medium onion, cut up
• 1/2 cup tomato sauce
• 2 tablespoons vinegar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon cumin seed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 4 pork loin chops, cut 1/2 inch thick, very lean
• 4 cups shredded lettuce
• Sliced radishes (optional)
• Sliced sweet onion (optional)

For adobo sauce, cut peppers open; discard stems and seeds. Place peppers on a foil-lined baking sheet. Bake in a 375 degree F oven for 6 minutes. Remove from oven; cool. Tear peppers into 2-inch pieces. Place in a small bowl and cover with boiling water. Let stand for 45 to 60 minutes to soften. Drain well.

In a blender container or food processor bowl, combine drained pepper pieces, onion, tomato sauce, vinegar, flour, oregano, thyme, cumin seed, salt, black pepper, and garlic. Cover and blend or process until nearly smooth. Pour sauce into a large skillet.

Trim fat from meat. Place pork chops in sauce, turning once to coat both sides. Simmer chops, covered, over low heat about 30 minutes or until no pink remains in pork and juices run clear.

Arrange chops on a lettuce-lined serving platter. Spoon sauce over chops. If desired, garnish with sliced radishes and sweet onion. Makes 4 servings.

Per Serving: 134 Calories
5g Fat
12g Protein
10g Carbohydrate
3g Dietary Fiber
34mg Cholesterol
395mg Sodium

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