Pork Chops with Rosemary-Brown Sugar Sauce
Smoky Roasted Baby Carrots
Ingredients
- 6 (8-oz) bone-in pork chops
- ¾ tsp salt
- ¾ tsp pepper
- 2 Tbsp olive oil
- 2 Tbsp butter
- 4 cloves garlic, minced
- ¼ cup packed brown sugar
- 1 Tbsp chopped fresh rosemary
Instructions
- Sprinkle pork with salt and pepper. Cook, in batches, in hot oil in a skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm.
- Add butter and garlic to skillet; cook 1 minute or until garlic is fragrant. Stir in sugar and rosemary; cook 1 minute or sauce is slightly thickened. Serve sauce over pork.
Side Dish Ingredients
- 2 (12-oz) pkg rainbow baby carrots
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 2 green onions, chopped
Side Dish Instructions
- Preheat oven to 450°F. Cut larger carrots in half lengthwise. Combine carrots, oil, garlic, paprika, cumin, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until carrots are browned and tender. Sprinkle with onions, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
326
|
91
|
417
|
| Fat (g) | 17 | 5 | 22 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 32 | 2 | 34 |
| Carb (g) | 10 | 12 | 22 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 391 | 282 | 673 |
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