Pork Chops with Mustard Caper Sauce

Yum, great recipe, and one of the best pork chop dishes I've had. Low points value, too, so you can make a potato or corn side dish and still come out allright. Nice tangy flavor, and not bad as leftovers. From the WW 20 min cookbook.

• 8x 2oz boneless thin cut pork loin chops
• 1/4 tsp salt
• 1/2 tsp black pepper, divided
• Cooking spray
• 1/4 c chopped shallots
• 1c dry white wine or chicken broth
• 2 TB dijon mustard
• 2 TB fresh lemon juice
• 1 TB capers, drained
• 1 TB chopped fresh parsley

Sprinkle pork chops evenly with salt and half of pepper.

Heat a large, nonstick skillet over med-hi heat. Coat with cooking spray, and add pork. Cook 3 min on each side. Remove from pan, set aside, cover to keep warm.

Add shallots to pan, saute until soft. Add remaining pepper, wine, and next 3 ingredients. Bring to a boil, cook 2 min or until reduced by half. Return pork to pan, cook 1-2 more minutes. Sprinkle with parsley. Serve with sauce over pork.

Yield: 4 servings (2 chops each), 4 points

(174 cal, 6.4g fat, 0.3 g fiber)