Recipe for cooking mustardy pork chop packet

Quick Meals- Salads and Wraps :: Oven Packets

1/4 tsp. vegetable or extra virgin olive oil
1 thick slice onion
1 (5 oz.) boneless pork chop
1 tsp. prepared mustard
Salt and pepper to taste
Sprig of rosemary or 1/4 tsp. dried rosemary (optional)

Preheat oven to 350 degrees F. Oil well a 12-in. square of aluminum foil.

Place onion slice on half of foil.

Trim fat from chop, spread both sides with mustard, place on onion, sprinkle with salt and pepper, and top with rosemary if desired. Close foil to form a triangle, rolling edges and crimping firmly to seal, turning sealed edges upward. Ensure that packet is tightly closed, as a lot of juice is made during baking. Place in baking pan and bake 20 to 30 min., 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 baked potato or baked sweet potato.