Mustard Pork Chops *


                        1/4 teaspoon olive oil 
                        1 thick slice of yellow onion 
                        5 ounce boneless pork chop 
                        1 teaspoon prepared mustard or dijon 
                        Salt and pepper to taste 
                        Sprig of rosemary 
                        1/4 teapoon dried rosemary, optional 

     

       1.Preheat oven to 350F. 

       2.Tear heavy-duty aluminum foil to make a 12-inch square; smear the
          foil with oil. 

       3.Place onion slice on half of foil. 

       4.Trim any fat from pork chop, spread both sides with mustard. 

       5.Place pork chop on onion and sprinkle with salt and pepper to taste.

       6.Top with rosemary (if desired). 

       7.Close foil to form triangle, roll edges and crimp firmly to seal, 
         turning sealed edges. 

       8.Place in baking pan and bake 20 to 30 minutes, depending on
          thickness of chop, or until chop is cooked thoroughly (no pink
         in the center). 

       9.Transfer packet to dinner plate, open and turn chop with onion and
          juices onto plate.