Ingredients

4 banana peppers or 2 Anaheim chilies
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons red wine vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Creole mustard
1/2 teaspoon fresh or dried thyme leaves
1 butterflied pork chop or boneless loin chop, 3/4-inch thick ( 1/2 pound)

Directions

Heat grill to low to moderate heat or set oven control to broil. Spray rack or broiler pan with cooking spray. Place peppers on grill rack in broiler pan. Grill pepper 4 to 5 minutes, turning several times, until skin is blistered and charred. Place peppers in paper bag. Close tightly; let stand 15 minutes.

Mix tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme; set aside. Remove peppers from paper bag. Peel off skin; discard. Keep peppers warm.

Trim excess fat from chops. Slash outer edge of fat on pork 1/4-inch deep to prevent curling. Rub both sides of pork with Cajun seasoning blend. Place pork on rack or broiler pan.

Grill pork 4 to 5 inches from heat 4 minutes or until seasoning browns; brush with tomato sauce. Grill 1 minute; turn. Grill 3 minutes longer; brush with sauce. Grill 1 to 2 minutes longer. Heat remaining sauce to boiling; serve over pork and peppers. Makes 2 servings.

Nutrition information per serving: 215 cal., 10 g total fat (3 g saturated fat), 75 mg. chol., 28 g pro., 13 carb.