Herb Pork Chops
Roasted Carrots with Rosemary Sauce
Ingredients
- 6 (5-oz) bone-in pork loin chops
- 2 Tbsp canola oil
- 1 tsp dried sage (or use dried thyme)
- ½ tsp salt
- ½ tsp pepper
Instructions
- Rub pork with oil; sprinkle with sage, salt, and pepper.
- Cook in a large nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
Side Dish Ingredients
- 2 lb baby carrots with tops
- 1 Tbsp olive oil
- 1 cup low-fat mayonnaise
- 2 Tbsp fresh lemon juice
- 2 tsp dried crushed rosemary
- 1 tsp garlic powder
Side Dish Instructions
- Preheat oven to 400°F. Toss carrots with oil and desired amount of pepper on a large rimmed baking sheet; spread in a single layer. Roast 15 to 20 minutes or until tender.
- Meanwhile, combine mayonnaise, lemon juice, rosemary, and garlic powder in a small bowl; thin with water as needed to reach desired consistency. Drizzle sauce over carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
220
|
119
|
339
|
| Fat (g) | 10 | 5 | 15 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 31 | 1 | 32 |
| Carb (g) | 0 | 19 | 19 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 230 | 437 | 667 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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