Rosemary Pork Chops with Herb Roasted Rainbow Carrots


Winter storm Grayson has the Hamptons on lock down.  After fourteen inches of flurries, if feels like we are all living inside a snow globe.  When I get cabin fever my favorite thing to do is cook up my own storm. Here’s the menu I created for a cozy meal by the fire with Doc. See all of the other recipes on my home page.

2 extra thick pork chops
Herbs de Provence & Rosemary Sea Salt
1 bunch rainbow carrots
1 small chopped white onion

Rub pork chops in olive oil and pat with rosemary sea salt and herbs de provence on both sides
Seal in plastic bag and put in fridge for 2 hours
Chop carrots and onion
Grill chops on high heat for 3 minutes on each side
Remove from frying pan and place chops in baking dish with carrots and onions, top with fresh sprig of rosemary
Bake at 350 for 40 minutes, let sit for 5 minutes before serving