1-1/2 tsp. water
1-1/2 tsp. white wine Worcestershire sauce
1/2 tsp. lemon juice
1/2 tsp. Dijon-style mustard
2 3-ounce boneless pork top loin chops, cut 3/4 to 1 inch thick
1/4 to 1/2 tsp. lemon-pepper seasoning
1 T. margarine or butter
1-1/2 tsp. snipped fresh chives or parsley

For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside. Trim fat from chops. Sprinkle both sides of chops with lemon-pepper seasoning. In a 10-inch skillet cook chops in hot margarine over medium heat for 8 to 12 minutes or until chops are done (160 degree F), turning once. Remove from heat. Transfer chops to a serving platter; cover and keep warm. Pour sauce into skillet. Stir to scrape up any crusty browned bits from bottom of skillet. Pour sauce over chops and sprinkle with chives. Makes 2 servings.

Yield: 2 servings
Serving Size: 1 chop + 1/2 sauce
Calories: 172
Fat: 10g