Nutty Butter Orange Pork Chops

Recipe By :Richard Simmons

6 Points per serving

4 (4 oz) pork chops -- trimmed of fat

salt and freshly ground black pepper

3 small oranges

1 teaspoon cornstarch

2 teaspoons grated orange rind

1 tablespoon sugar

4 teaspoons peanut butter

Ribbons of orange rind to garnish

"The magic of this is the combination of peanut butter and oranges."

1. Lightly season chops with salt and pepper and arrange on rack of broiler pan coated with non-stick spray.

2. Peel and segment oranges over bowl to catch juice. Set orange segments aside.

3. Squeeze into bowl as much juice as possible from membrane left after segmenting orange.

4. Mix cornstarch with orange juice. In small saucepan, combine cornstarch mixture, orange rind and sugar and stir over low heat until thick and bubbly.

5. Remove from heat.

6. Meanwhile, preheat broiler and broil chops on one side until lightly browned.

7. Turn and spread each chop with 1 teaspoon peanut butter. Broil.

8. Fold orange segments carefully into heated cornstarch mixture to coat and arrange decoratively over chops.

9. Replace briefly under broiler just to heat oranges.

10. Arrange chops on heated serving platter and garnish with ribbons of orange rind.

Makes 4 servings.

NOTE: Meat sometimes loses weight during cooking. It is best to weigh after cooking to be sure of the correct portion.

Serving size (1/4 recipe)

Per MC 5 nutritional analysis: Per serving: 269 Calories, 14g Fat, 3g Fiber Weight Watcher Points: 6 According to the cookbook: Per serving: 254 Calories Deal-A-Meal Cards Used: 4 Meat, 1 Fruit, 1 Joker Source: "Deal-A-Meal Golden Edition Cookbook, page 162-163" Copyright: "Deal-A-Meal Corp., 1990" Yield: "4 servings"

NOTES : Submitted by Pamela S.