It’s easy to adjust this meal to feed anywhere from two to eight people. Serve the chops with pasta salad for a satisfying, light meal.
—DONNA PRISCO RANDOLPH, NJ
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
4 boneless pork loin chops (4 ounces each)
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 teaspoons canola oil
4 thin slices prosciutto or deli ham
1/2 cup julienned roasted sweet red peppers
2 slices reduced-fat provolone cheese, cut in half
1. Sprinkle pork chops with garlic powder and pepper. In a large nonstick skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°.
2. Top each pork chop with prosciutto, red peppers and cheese. Cover and cook for 1-2 minutes or until the cheese is melted. Let stand for 5 minutes before serving.
PER SERVING 237 cal., 12 g fat (4 g sat. fat), 72 mg chol., 483 mg sodium, 1 g carb., trace fiber, 28 g pro. Diabetic Exchanges: 4 lean meat, 1/2 fat.