Mustard Pork Chop In Foil
1/4 tsp vegetable or olive oil
1 thick slice onion
5 oz boneless pork chop
1 tsp prepared mustard
1 salt and pepper to taste
1 sprig of rosemary or
1/4 tsp 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.
To grill, place on rack of hot grill for 25 minutes on covered
grill or for 25 minutes in the embers of a hot campfire.
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