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 oz. can white northern beans (drained and rinsed)

1 C. low sodium chicken stock

1/2 C. water

1/4 C. white wine

2 T. fresh rosemary leaves

1/4 tsp. salt

1/8 tsp. fresh ground black pepper

4 4 oz. 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 C. sauce per serving and then each plate with a pork chop.

 

 

Yield:

Calories:

Fat:

Fiber: