I was surprised not to get any complaints about the bits of rosemary. It may have helped that my daughter harvested it from our backyard.

Pork Chops with Rosemary-Wine Sauce

Serves 4

4 (1/4-pound) boneless center-cut pork loin chops, trimmed

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons all-purpose flour

2 teaspoons olive oil

1 1/2 tablespoons chopped fresh rosemary

1/2 cup dry red wine

Season the pork with the salt and pepper. Spread the flour on a sheet of wax paper. Coat the pork with the flour, shaking off the excess; discard any leftover flour.

Heat the oil in a large nonstick skillet over medium-high heat. Add pork and rosemary; cook until pork is golden brown and until an instant-read thermometer inserted into the side of a chop registers 160 degrees, about 4 to 5 minutes on each side. Transfer the pork to a platter; keep warm.

Add wine to the skillet; bring to a boil. Cook, stirring with a wooden spoon to scrape up the browned bits from the bottom of the skillet, until reduced to 1/4 cup, 2 to 3 minutes. Pour over the pork and serve.

--Recipe and nutritional analysis from Weight Watchers All-Time Favorites

Per serving: 203 calories, 9 grams fat, 3 grams saturated fat, 66 milligrams cholesterol, 194 milligrams sodium, 5 grams carbohydrate, 0 grams fiber, 24 grams protein.