Nutrition per serving may change if servings are adjusted.
2 tablespoons bottled fat-free Italian salad dressing
Dash cayenne pepper
4 5 to 6-ounce bone-in pork loin chops
1 roma tomato, cut into 8 slices
¼ cup crumbled reduced-fat blue cheese (1 ounce)
1 tablespoon snipped fresh rosemary
Preheat broiler. In a small bowl combine salad dressing and cayenne pepper. Brush salad dressing mixture over all sides of the pork chops. Place chops on unheated rack of a foil-lined broiler pan. Broil 3 to 4 inches from heat for 8 to 10 minutes or until done (150°F), turning once halfway through broiling time.
To serve, arrange two tomato slices on each chop. Sprinkle blue cheese over chops and tomatoes. Sprinkle with rosemary.