Boneless chops make speedy meal // Pork chops with lime sauce

Boneless pork chops are one of the fastest and easiest cuts ofmeat to prepare for a fast family supper.

Look for well-trimmed, boneless loin chops, or butterflied chopsand cut them in half. Or, for a more economical version, look for awhole boneless rolled pork loin roast and cut your own chops. Askthe meat-cutter for the roast he uses to cut the butterflied porkchops.

If the roast is too large for this recipe, you always can roastthe remaining portion for another meal or cut it into more chops andfreeze. If you choose to freeze them, wrap first in plastic wrapthen in paper in family-sized portions. The double wrap shouldprotect them from freezer burn for at least one month.

Whether you cut these chops yourself or have the meat-cutter doit, they should be about 3/4-inch thick. If they are much thinnerthan that, they will dry out from cooking too fast.

Be sure to squeeze fresh limes for this Caribbean-inspiredrecipe. It takes about 1 1/2 to 2 limes. Their tartness will holdup well to the flavor of the grilled meat.

Serve these pork chops with seasoned black beans over rice. Tosave time, use canned black beans, drained and rinsed. Season themwith chopped and sauteed jalapeno pepper, onion and garlic, oregano,cayenne pepper and cumin, if you like.

Add sliced fresh tomatoes or freshly steamed green beans, anddinner is ready. For dessert, consider offering a bowl of fresh darkcherries - if they're in season. Or, if you want to maintain theCaribbean theme for this dinner, serve sliced mangos and bananasprinkled with a bit of cinnamon and a splash of orange juice. MAKES 6 SERVINGS

1/4 cup fresh lime juice

2 tablespoons olive oil

1 1/2 teaspoons chopped fresh garlic

1/4 teaspoon oregano

Freshly ground black pepper

1 1/2 pounds boneless pork loin chops, about 3/4-inch thick 1. Light the charcoal and let the coals burn down to a gray ash, orpreheat the gas grill for 15 minutes. 2. Whisk together the lime juice, olive oil, garlic, oregano and afew grinds of black pepper. Place the chops in a single layer in aglass dish, pour lime juice mixture over them and let rest until thefire is ready. 4. When grill is ready, place chops on grill, pour half the marinadeover them and cook, with lid of grill down, 3-4 minutes, or untiljuices rise to the surface of the meat. Turn, baste with remainingmarinade and cook another 3 to 5 minutes, or until done and juicesrun clear. Serve immediately. Nutrition Information (per serving) Calories: 212 From fat: 105Percentages of daily value based on 2,000-calorie diet. Total fat 12g 18% Saturated fat3g 15% Cholesterol 61mg 20% Sodium

67mg 3% Carbohydrate 1g 0% Dietary fiber0g 0% Sugars 0g Protein 25g Vitamin A 0% Vitamin C 7% Calcium 3% Iron 5%