SERVES 4 1 pork chop per serving
1/4 cup mesquite- or- hickory- smoked barbecue sauce (lowest sodium available)
3 tablespoons honey
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
4 very thin pork loin chops with bone (about 1 pound 4 ounces), all visible fat discarded
1 teaspoon canola or corn oil
In a small bowl, stir together the barbecue sauce, honey, and cumin.
Sprinkle the salt and pepper over both sides of the pork chops. In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork chops for 2 minutes. Spoon half the sauce over the pork chops. Turn the pork chops. Spoon the remaining sauce over the pork chops. Cook for 2 minutes. Reduce the heat to medium. Turn the pork chops. Cook for 1 minute on each side, moving the pork chops around in the skillet to coat with the sauce, which darkens to a rich brown as it cooks.
Per serving: Calories 224, Total Fat 9.0 g, Saturated Fat 3.0 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 4.0 g, Cholesterol 49 mg, Dietary Fiber 0 g, Sodium 293 mg, Carbohydrates 20 g, Sugars 19 g, Protein 15 g