4 pork lion chops, cut 1/2 to 3/4 inches thick (1 1/4 to 1 1/2 lb.)
2 tbsp. reduced calorie Italian salad dressing, not oil free
2 tbsp. Dijon mustard
1/4 tsp. pepper
1 med. onion

Trim fat from pork chops. In a small bowl stir together the Italian salad dressing, mustard, and pepper. Brush both sides of the pork chops with the mustard mixture. Slice onion. Spray a cold 12 inch skillet with a non-stick coating. Cook chops and onion in skillet, covered, over medium low heat for 20 minutes. Turn the pork chops. Cook, covered, for 5-10 minutes more or until meat is tender and no pink remains. Makes 4 servings.