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      Title: Mustard Pork Chop in Foil
 Categories: Pork, Diabetic
      Yield: 1 servings
 
    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 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.






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