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Autumn Pork Chops with Roasted Shallots and Carrots

Servings = 4 | Serving size =1/2 cup sauce and 4 ounces pork

This recipe can be multiplied by 2, 3, 4.

The sauce keeps well for about 72 hours in the fridge.

12 medium	shallots (peeled)
4 large	carrots (peeled and cut into sticks 2 inches long)
1 quart	water
	spray oil
1 medium	white onion (diced)
1 15 ounce can	can white northern beans (drained and rinsed)
1 cup	low sodium chicken stock
1/2 cup	water
1/4 cup	white wine
2 Tbsp	fresh rosemary leaves
1/4 tsp	salt
1/8 tsp	fresh ground black pepper
4	4 ounce center cut pork chops (trimmed well of excess fat)

Preheat the oven to 325° F.

Place the peeled shallots in a medium sauce pan and cover. It is best if the shallots don’t touch. Place the pan in the oven and roast for about 30 minutes while the sauce is cooking.

Steam the carrots for about 8 – 10 minutes until only slightly soft. Remove and set aside.

Lightly spray the bottom of a sauce pan with the oil. Place the pan over medium heat and add the onion. Cook slowly, reducing the heat if necessary, until the onions are soft and translucent.

Add the beans, chicken stock, water, wine, rosemary, salt and pepper to the pan and cook over low heat for about 30 minutes until the beans are soft. (If you have a tea ball the rosemary leaves can be placed inside while the sauce is cooking making it easier to remove the herbs later.)

Remove the rosemary leaves.

Puree in blender or using a stick blender.

About the time that the sauce is finished the shallots should be roasted. Remove the pan from the oven and set in a warm place. Increase the temperature of the oven to 400° F. Place two medium non-stick skillets in the oven and pre-heat them for about 10 minutes.

Spray each pan lightly with oil and place the carrots in one and the pork chops in the other. Return the pans to the oven for roasting. The carrots should be tossed about every 4 minutes or so. Turn the pork chops at about 8 minutes and cook for 13 – 15 minutes.

Place the shallots on a plate and top with carrots. Top the vegetables with 1/2 cup sauce per serving and then each plate with a pork chop.

Nutrition Facts

Serving size: 1/2 cup sauce and 4 ounces pork | Servings 4

Calories 375 | Calories from Fat 73

Amount Per Serving (% Daily Value)

Total Fat 8g (12%) | Saturated Fat 3g (14%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 62 mg (21 %) | Sodium 379 mg (16 %)

Total Carbohydrates 39g (13%) | Sugars 5g

Dietary Fiber 8g (31%) | Protein 35g

Vitamin A 251% | Vitamin C 18 % | Calcium 11% | Iron 19%

Vitamin K 10 mcg  | Potassium  1267 mg | Magnesium  101 mg