Lightly coat chops with bread crumbs. In a large nonstick skillet coatedwith cooking spray, heat oil over medium-high heat. Add chops and brown onboth sides, about 6 minutes. Remove to a plate. Add onion, celery,mushrooms and wine to skillet. Cook, stirring occasionally, until onionand celery is softened, about 4 minutes. Add tomatoes, garlic, oregano,salt and pepper; stir to combine, scraping any browned bits of the bottomof the skillet. Return chops along with any juices to the pan, coveringthem with some of the tomato mixture. Cover skillet and bring to a boil;reduce heat and simmer until pork is tender, about 20 minutes.

MC Formatted & WW Pointed by Mary [mnmpoms~~at;ponyexpress.net]10/22/00

388.22 Cal (46.00% from Fat, 35.10% from Protein, 18.90% from Carb); 33.97g Protein; 19.77 g Tot Fat; 6.45 g Sat Fat; 9.13 g Mono Fat; 1.67 g PolyFat; 18.24 g Carb; 3.34 g Fiber; 73.06 mg Calcium; 4.38 mg Iron; 535.09 mgSodium; 1546.03 IU Vit A; 15.76 mg Vit C; 105.46 mg Cholesterol

Per Serving (excluding unknown items): 45 Calories; 3g Fat (46.9% caloriesfrom fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;6mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0