2 teaspoons cumin seeds
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 1/4 lb. boneless thin-cut pork loin chops (3/8 inch)
2 to 3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons chopped fresh cilantro
1. Combine cumin seeds, pepper and salt in small bowl; rub over pork.
2. Heat large skillet over medium heat until hot. Add 2 tablespoons of the oil; heat until hot. Cook pork in batches 4 minutes or until pale pink in center, turning once and adding additional oil as needed. Remove pork.
3. Add garlic; cook and stir over medium-low heat 30 seconds or until fragrant. Stir in orange juice and lemon juice. Increase heat to high; boil 3 to 4 minutes or until slightly thickened. Stir in cilantro. Return pork and any accumulated juices to skillet; cook 1 minute or until heated through.
PER SERVING: 340 calories, 21 g total fat (5 g saturated fat), 31 g protein, 6 g carbohydrate, 85 mg cholesterol, 350 mg sodium, .5 g fiber