| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Diabetic, Meats |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/4 |
t |
Vegetable or olive oil |
| 1 |
|
Thick slice onion |
| 5 |
oz |
Boneless pork chop |
| 1 |
t |
Prepared mustard |
|
|
Salt and pepper to taste |
|
|
Sprig of rosemary or |
| 1/4 |
t |
Dried rosemary, optional |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“To ignore God is the height of selfishness”