Serve these chops, dripping with sauce, on whole-wheat rolls for a Southern-style sandwich, or serve on a plate with some coleslaw and beans. A tall glass of minty iced tea will balance out the tangy sauce.

Makes 2 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 teaspoon extra-virgin olive oil
2 thin-cut boneless pork chops (8 ounces), trimmed of fat
1 shallot, finely chopped
1/2 jalapeno pepper, seeded and finely chopped
1 clove garlic, finely chopped
2 tablespoons molasses
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 teaspoon reduced-sodium soy sauce

1. Heat oil over medium-high heat in a medium skillet. Add pork, and cook until browned and no longer pink in the middle, 1 to 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
2. Add shallot, jalapeno and garlic; cook, stirring often, until slightly softened, 2 to 3 minutes. Add molasses, vinegar, mustard and soy sauce and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 2 to 4 minutes. Return the pork and any accumulated juices to the pan and turn to coat with sauce. Serve the pork with the sauce.

NUTRITION INFORMATION: Per serving: 262 calories; 9 g fat (3 g sat, 5 g mono); 65 mg cholesterol; 20 g carbohydrate; 25 g protein; 0 g fiber; 245 mg sodium; 693 mg potassium.

Nutrition bonus: Selenium (60% daily value), Potassium (20% dv), Magnesium (19% dv).

Exchanges: 1 other carbohydrate, 3 lean meat

1 Carbohydrate Serving

These pork chops are outstanding! My husband and 3 kids (2 of whom are pretty picky) told me to definitely put this on the "Make This Again" list and to make it again soon! I served this with some brown rice and a mix of snap peas and red peppers sauteed with a little bit of canola oil and topped with sesame seeds. It was a wonderful meal! It was hearty enough for the family and yet still healthy enough for me!

ChefLori, Colorado Springs, CO