Veal Chops with Swiss Chard - serves 2

1 tbsp plus 1 1/2 tsp all-purpose flour
1 tsp Italian seasoning
2 veal top loin chops( 5 ounces each)
2 tsp reduced-calorie margarine
1 tsp olive or vegetable oil
1/2 cup each sliced onion and red beil pepper strips
1 small garlic clove, minced
4 cups thoroughly washed and drained Swiss chard shredded
2 tbsp dry white table wine or dry vermouth

Four cups fresh Swiss chard yield about 1 cup cooked Swiss chard.
On sheet of wax paper combine flour and Italian seasoning; dredge chops in flour mixture, coating both sides.
In 10-inch nonstick skillet combine margarine and oil and heat until margarine is melted; add chops and cook over medium-high heat until done to taste, 2 to 3 minutes on each side. Transfer to serving platter; keep warm.
In same skillet combine onion, pepper, and garlic and cook over medium-high heat until tender-crisp, about 3 minutes. Reduce heat to low; add Swiss chard, cover, and cook until wilted, 3 to 4 minutes.
Stir in wine and cook, stirring occasionally, for 2 minutes. Spoon Swiss chard mixture over chops.