Herb Pork Chops
Roasted Carrots with Rosemary Sauce
Ingredients
- ¾ lb boneless pork chops
- 2 tsp canola oil
- ¼ tsp dried sage
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
- Rub pork with oil; sprinkle with sage, salt, and pepper.
- Cook pork in a nonstick skillet over medium-high heat 4 to 5 minutes per side or until done.
Side Dish Ingredients
- ¾ lb baby carrots with tops
- 1 tsp canola oil
- ⅛ tsp pepper
- ⅓ cup reduced fat olive oil mayonnaise
- 1 Tbsp lemon juice
- ½ tsp dried crushed rosemary
- ½ tsp garlic powder
Side Dish Instructions
- Preheat oven to 400°F. Toss together carrots, oil, and pepper on a 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, thinning with water as needed to reach desired consistency. Drizzle sauce over carrots.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
254
|
233
|
487
|
| Fat (g) | 11 | 19 | 30 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 39 | 2 | 41 |
| Carb (g) | 0 | 16 | 16 |
| Fiber (g) | 0 | 5 | 5 |
| Sodium (mg) | 265 | 425 | 690 |
| T. Sugs (g) | 0 | 7 | 7 |
| A. Sugs (g) | 0 | 0 | 0 |
Diabetic Meal Plan
This recipe selected from the eMeals Diabetic Meal Plan.
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