Ingredients

1/4 tsp. vegetable or olive oil
1 thick slice onion
5 oz. boneless pork chop
1 tsp. prepared mustard
salt and pepper, to taste
sprig of rosemary, or 1/4 tsp. dried rosemary (optional)
potatoes (optional)

Cooking Instructions

Preheat oven to 350 degrees F. 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, and top with rosemary, if desired. Close foil to form triangle. Roll edges and crimp firmly to seal, turning sealed edges upward. Place in baking pan to retain juices. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)