---------- Recipe via Meal-Master (tm) v8.02
  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
   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
   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