352 Day Challenge: Recipe #5 -- Rosemary Pork Chops and Baby Carrots
This fun recipe can be prepared and cooked on one grill. The pork chops will add a little flavor to the carrots. This recipe is great on those evenings when you're not in the mood to chop up a bunch of food. The tasty butter rub takes so little effort, and all you have to do is chop fresh garlic and rosemary leaves to put in melted butter.
My carb choice for the night was fresh sourdough bread bought from the local Safeway bakery. I bought it fresh and warm right out of the oven. Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.
INGREDIENTS (Dinner for Two)
2 Thick-Cut Pork Chops
1 Bag of Carrots
4 Cloves of Garlic
4 TBSP Real Butter
2 Sprigs of Fresh Rosemary
Salt and Fresh Ground Pepper
Olive Oil
1. Chop garlic cloves into small pieces. Do the same for the Rosemary leaves.
2. Take your butter and melt it in a small pot.
3. Once butter melts, add the rosemary and garlic, stir it in, and set aside the mixture.
4. Take your olive oil and pour a thin layer on your grill. Let the grill heat up for about 1 minute (this will give your chops a crispy outer layer.
5. Add chops to grill and pour the butter mix over the top of them. Then take salt and pepper and add to taste.
6. About 10 minutes into the cooking, add the baby carrots and add pepper to taste.
7. Carefully watch the pork chops until one side is thoroughly cooked and flip them over. If you like crispier carrots, you may want to remove them now and set aside.
8. Once the chops are grilled to your perfection, remove from the grill and plate them with the baby carrots.
9. Add your bread to the meal -- and that's it!
Another easy, nutritious meal to satisfy!
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