| 1 | Hands on time: 5 minutes. |
| 2 | Baking time: 20 to 30 minutes. |
| 3 | Preheat oven to 350 degrees. |
| 4 | Tear heavy-duty foil to make a 12-inch square; smear foil with oil. |
| 5 | Place onion slice on half of foil. |
| 6 | Trim fat from chop, spread both sides with mustard, place on onion, sprinkle with salt and pepper, top with rosemary if desired. |
| 7 | Close foil to form triangle, roll edges and crimp firmly to seal, turning sealed edges upward. |
| 8 | (a surprising amount of juices are generated during cooking). |
| 9 | 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. |
| 10 | Transfer packet to dinner plate, open and turn chop with onion and juices onto plate. |
| 11 | Serve, if desired, with potato or sweet potato baked in same oven. |
| 12 | 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. |
| 13 | Exchanges: ?vegetable, 3 ?meat |
