Mustard Pork Chop In Foil

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Title: MUSTARD PORK CHOP IN FOIL
Categories: Meats, Diabetic
Yield: 1 servings

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

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