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Ingredients
- 1/4 tsp Vegetable or possibly extra virgin olive oil
- 1 x Thick slice onion
- 5 ounce Boneless pork chop
- 1 tsp Prepared mustard
- Â Â Salt and pepper to taste
- Â Â Sprig of rosemary or possibly
- 1/4 tsp Dry rosemary, optional
Directions
- Hands on time: 5 min.
- Baking Time: 20 to 30 min.
- 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 you like. Close foil to create 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 min, depending on thickness of chop, or possibly till chop is no longer pink in center.
- Transfer packet to dinner plate, open and turn chop with onion and juices onto plate. Serve, if you like, with potato or possibly sweet potato baked in same oven.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 131g | |
| Calories 188 | |
| Calories from Fat 71 | 38% |
| Total Fat 7.93g | 10% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 109mg | 5% |
| Potassium 525mg | 15% |
| Total Carbs 3.75g | 1% |
| Dietary Fiber 1.9g | 6% |
| Sugars 0.58g | 0% |
| Protein 24.64g | 39% |
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