2 tsp. chili powder
1 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
8 (2-oz.) pork loin cutlets
1 tsp. olive oil
Cooking spray
1/2 C. bottled salsa
1/4 C. apricot preserves
4 C. sliced peeled nectarines
1/4 C. chopped fresh cilantro
2 T. chopped fresh oregano

Combine first 6 ingredients; rub mixture over both sides of pork. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork, and saut� 2 minutes on each side or until done. Remove from pan; keep warm. Add salsa and preserves to skillet, and bring to a boil. Cook 1 minute. Stir in the nectarine slices, cilantro, and oregano, and cook mixture 1 minute or until thoroughly heated. Serve salsa with pork.

Yield: 4 servings
Serving size: 2 cutlets and 1 C. salsa

Calories: 322
Fat: 11g
Fiber: 4.7g