1/4 C. balsamic vinegar
2 Tbsp. white wine or reduced-sodium chicken broth
4 tsp. olive oil, divided
1 tsp. chili powder
1/2 tsp prepared horseradish
1/4 tsp dill weed
1/4 tsp. garlic powder
1/4 tsp. salt
6 boneless pork loin chops
1. In a large resealable plastic bag combine the vinegar, wine, 1 tsp. oil, chili powder, horseradish, dill, garlic powder and salt. Add the pork chops; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning occasionally.
2. Drain and discard marinade. In a large nonstick skillet over medium heat, cook chops in remaining oil for 4-5 minutes on each side or until meat thermometer reads 160.
1 pork chop = 183 calories, 10g fat, 61mg sodium, 1g carbohydrate, 22g protien