| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Diabetic |
1 |
Servings |
INGREDIENTS
|
|
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 |
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
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