Ingredients:

6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
2 tbsp packed brown sugar
2 tbsp olive oil
2 tbsp orange juice
2 tbsp snipped fresh cilantro
1 tbsp red wine vinegar or cider vinegar
2 tsp hot chili powder
1 tsp ground cumin
1 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
1/4 tsp ground cinnamon
3 cloves garlic, minced

Directions:

1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.

2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done (160 degrees F), turning once halfway through grilling.
(For a gas grill preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above).

Makes 6 servings Weight Watchers PointsPlus+=4

Calories 189, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 71 mg, Sodium 171 mg, Carbohydrate 3 g, Fiber 0 g, Protein 25 g. Daily Values: Vitamin A 0%, Vitamin C 5%, Calcium 3%, Iron 6%. Exchanges: Fat 1.
Percent Daily Values are based on a 2,000 calorie diet.

Ingredients:

1/3 cup strawberry preserves
1/8 tsp ground cinnamon or nutmeg
2 cups sliced, fresh strawberries
2 cups sliced fresh rhubarb
3 tbsp flour
1/2 cup quick cooking oats
2 tbsp cornmeal
2 tbsp honey
1 tsp vanilla extract

Directions:

1. Preheat oven to 375°F.

2. In a large bowl, stir together preserves and cinnamon.
Add strawberries and rhubarb; stir gently to coat.
Add flour; stir gently until combined.

3. Spoon into a 9 inch pie plate. Bake uncovered for 20 minutes.

4. Meanwhile in a small bowl stir together rolled oats and cornmeal.
Stir in honey and vanilla until combined. Sprinkle over strawberry mixture.
Bake, uncovered about 20 minutes or until topping is golden brown
and fruit is tender and bubbly. Cool about 20 minutes before serving. Serve warm.

Nutrition facts per serving:

* Servings Per Recipe 6 to 8 servings Weight Watchers PointsPlus+=4

* Calories 145
* Total Fat (g) 1
* Sodium (mg) 9
* Carbohydrate (g) 33
* Fiber (g) 3
* Protein (g) 2

*Percent Daily Values are base on a 2,000 calorie diet


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Peach Crisp:

Prepare as above, except substitute peach or apricot preserves for the strawberry preserves and 4 cups peeled and sliced fresh peaches or sliced nectarines for the strawberries and rhubarb. Stir 2 teaspoons lemon juice into the preserves mixture before adding fruit.


Nutrition facts per serving: Weight Watchers PointsPlus+=4
161 cal.,
1 g total fat (0 g sat. fat),
0 mg chol.,
7 mg sodium,
38 g carb.,
3 g dietary fiber,
2 g protein.