Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"There is poetry in a pork chop to a hungry man."
-Philip Gibbs, Journalist

The refrigerator light goes on...

Rosemary remains my favorite herb. I know that one is not supposed to play "favorites" but there is something so comforting about the aroma of rosemary in the fall or winter and this recipe is aroma therapy at its best.


Autumn Pork Chops with Roasted Shallots and Carrots

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

Cooking Time: 45 Minutes

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 or vegetable broth
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

Amount Per Serving

Calories 375 Calories from Fat 73
% Daily Value
Total Fat 8g 12%
    Saturated Fat 3g 14%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 62mg 21%
Sodium 379mg 16%
Total Carbohydrates 39g 13%
    Dietary Fiber 8g 31%
    Sugars 5g
Protein 35g
Vitamin A 251% Vitamin C 18%
Calcium 11% Iron 19%
Vitamin K 10 mcg Potassium 1267 mg
Magnesium 101 mg