4 boneless Pork Chops, about ½” thick
¼ tsp. Salt
2 tsp. EVOO
1 C. chopped Onion
2 tsp. minced Garlic
1 lb. fresh Tomatoes, chopped
4oz can diced Green Chiles
1 tsp. Cumin
¼ tsp. Cinnamon
½ C. thinly sliced pimento-stuffed Green Olives
1 T. fresh Lime Juice

Sprinkle chops on both sides with salt. In a large non-stick skillet, heat oil over medium high heat. Add chops and cook 8 to 10 minutes, turning once, until browned and just cooked through. Remove to plate and over loosely with foil to keep warm. Add onion and garlic to skillet and cook over medium heat, stirring occasionally until softened and browning, about 7 minutes. Add tomatoes, undrained chiles, cumin and cinnamon. Cook another 10 minutes, until onions are very tender and mixture is saucy. Stir in olives and lime juice. Return chops to skillet and cook a few minutes until heated through.

Yield: 4 servings
Calories: 292
Fat: 13g
Fiber: 3g