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1 c. vegetable juice cocktail
3 tbsp. finely chopped onion
3 tbsp. finely chopped green pepper
3 tbsp. lemon juice
2 tbsp. low-calorie Italian salad dressing mix
2 tbsp. Worcestershire sauce
Few drops bottled hot pepper sauce
4 pork loin chops, cut 1/2 inch thick and fat trimmed

For marinade: In plastic bag, combine all ingredients, except chops; add chops. Close bag securely; place in an 8 x 8 x 2 inch baking dish. Refrigerate 8 hours or overnight. Drain; reserve marinade. Place chops on unheated rack in broiler pan. Broil chops 3 to 4 inches from heat 6 minutes on each side or until done. Heat marinade and serve with chops. Makes 4 servings. One serving (1 chop and 1/4 cup marinade) equals: 3 lean meat exchanges; 1 1/2 vegetable exchanges; 1 1/2 fat exchanges.
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