Ingredients

1 tablespoon lime juice
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
4 well-trimmed center-cut pork chops (5 to 6 ounces each), cut 3/4-inch thick
2 teaspoons olive oil
1/2 cup diced red onion
1 large (8-ounce) zucchini squash, cut into 1/2-inch chunks
1 large (8-ounce) yellow summer squash (crookneck), cut into 1/2-inch chunks
1/2 cup ready-made chunky salsa
1/2 cup thickly sliced manzanilla olives stuffed with pimiento
Optional garnish: chopped cilantro and lime wedges

Directions

Prepare grill or preheat broiler. Sprinkle lime juice, cumin and salt over pork chops. Grill over medium-hot coals, or broil 4 inches from heat source, 5 minutes per side or until chops are barely pink in center.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion; cook 2 minutes. Add squash; cook 10 to 12 minutes or until vegetables are tender, stirring occasionally. Add salsa and olives; heat through. Transfer mixture to and divide among 4 serving plates; top with pork chops. Garnish with cilantro and lime wedges, if desired. Makes 4 servings.

Nutrition information per serving: 287 cal., 13 g fat, 88 mg chol., 912 mg sodium, 9 g carbo., 4 g dietary fiber, 33 g pro.