Food, drinks, meals

4                     veal rib or loin chops -- about 3/4 inch thick
  1         tablespoon  Dijon mustard
  1           teaspoon  mustard seed
     1/4      teaspoon  salt
     1/2      teaspoon  pepper
  2              large  yellow onions (about 3 inches in diameter) -- cut into halves
  4          teaspoons  reduced-fat margarine -- softened
  2        tablespoons  packed brown sugar

|Set oven control to broil. Brush both sides of veal chops lightly with
mustard; sprinkle with mustard seed, salt and 1/4 teaspoon of the pepper.
Place veal and onions, cut sides down, on rack in broiler pan. Broil with
tops of veal about 3 inches from heat about 6 minutes or until veal is
brown; turn veal and onions.

Spread 1 teaspoon margarine over each onion half; sprinkle with brown
sugar and remaining 1/4 teaspoon pepper. Broil about 6 minutes longer or
until veal is brown and onions are tender.