Place the pork chops with the lemon zest, lemon juice, sugar, and 1 teaspoon olive oil in a resealable plastic bag. Marinate in the refrigerator for 30 minutes to overnight.
Dry pork chops a bit with paper towels. Season with salt and fresh ground pepper.
Heat 2 teaspoons of olive oil in a medium to large skillet over medium heat. Add the pork chops and cook for 8-10 minutes on each side, until cooked through. Serve pork chops over the garlic-sautéed spinach as suggested below.
Exchanges 5 lean meats; 1 fat
Side Suggestions: Garlic-sautéed Spinach Heat 2 teaspoons olive oil in a medium sized nonstick skillet. Add 1 minced garlic clove and cook until just fragrant, about 1 minute. Add 10 ounces baby spinach (about 8 cups, packed) and stir until just wilted. Season with salt and pepper to taste. Serve pork chops on top of spinach. Wild rice-pilaf. Cook according to package directions. Sliced tomatoes.
Side Suggestions: Wild Rice-pilaf
Side Suggestions: Sliced Tomatoes
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