Autumn Pork Chops with Roasted Shallots and Carrots



Serving size

1/2 cup sauce and 4 ounces pork
45 Minutes

This recipe can be multiplied. The sauce keeps well for about 72 hours in the fridge.

Autumn Pork Chops with Roasted Shallots and Carrots


12 Medium Shallots, raw (peeled)
4 large Carrots, raw (peeled and cut into sticks 2 inches long)
1 quart Water
1 medium White onions (diced)
1 15 ounce can Canned no salt added great northern beans (drained and rinsed)
1 cup No salt added vegetable stock (or no salt added chicken stock)
1/2 cup Water
1/4 cup White wine
2 Tbsp. Rosemary, fresh
1/4 tsp. Salt
1/8 tsp., ground Black pepper
16 ounces Boneless pork chops (4 4-ounce 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.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

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


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

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


This is a low sodium recipe.

Recipe Notes

There is something so comforting about the aroma of rosemary in the fall or winter and this recipe is aromatherapy at its best.

"There is poetry in a pork chop to a hungry man."

Philip Gibbs, Journalist