Raspberry Dijon Pork Chops

This recipe was taken from Jorge Cruise's Belly Fat Cure Fast Track book.  It's in Section 5 - The Ultimate Carb Swap Recipes.

Makes 4 Servings.

Ingredients:

• 4 center-cut pork loin chops
• 1/2 tspn sea salt
• 1/4 tspn black pepper
• 1/4 cup fresh or frozen raspberries
• 1/4 cup Dijon mustard
• 1/2 cup very finely chopped walnuts (almost ground)
• 2 Tbspn olive oil
• 1/4 cup fresh raspberries, for garnish

Directions:
If you would like this dish a little sweeter, add 2 Tbspn xylitol.

With a meat mallet, pound pork chops between sheets of wax paper to 1/2" thickness.  Season with salt & pepper.

Combine raspberries and mustar (and xylitol, if desired) in a blender until smooth.  Transfer to a shallow bowl.

Spread finely chopped walnuts on a plate.  Coat pork chops with raspberry dijon, then roll each one in walnuts.

Heat oil in a large skillet over medium heat.  Saute pork chops until cooked through and crust is light brown, about 3-5 min. on each side.  Garnish with raspberries, and serve warm with yoru favorite green vegetables.