Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1 ts Prepared mustard
1/4 ts Vegetable or olive oil Salt and pepper to taste
1 Thick slice onion Sprig of rosemary or
5 oz Boneless pork chop 1/4 ts Dried rosemary, optional

Hands on time: 5 minutes. Baking time: 20 to 30 minutes.

Preheat oven to 350 degrees.

Tear heavy-duty foil to make a 12-inch square; smear foil with oil.
Place onion slice on half of foil. Trim fat from chop, spread both
sides with mustard, place on onion, sprinkle with salt and pepper,
top with rosemary if desired. Close foil to form triangle, roll edges
and crimp firmly to seal, turning sealed edges upward. (A surprising
amount of juices are generated during cooking.) Place in baking pan
(lest those juices leak) and bake 20 to 30 minutes, depending on
thickness of chop, or until chop is no longer pink in center.

Transfer packet to dinner plate, open and turn chop with onion and
juices onto plate. Serve, if desired, with potato or sweet potato
baked in same oven.

Per serving: 219 calories (41 percent from protein, 5 percent from
carbohydrate, 54 percent from fat), 22 grams protein, 3 grams
carbohydrate, 13 grams fat, 74 milligrams cholesterol, 325 milligrams
sodium.

Exchanges: 1/2 vegetable, 3 1/2 meat.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg
Submitted By LAWRENCE KELLIE On 03-18-95

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