Autumn Pork Chops with Roasted Shallots and Carrots - mds.CulinaryMedicine.org

Ingredients

• 12 Medium Shallots, raw (peeled)
• 4 large Carrots, raw (peeled and cut into sticks 2 inches long)
• 1 quart Water
• 1 medium White or yellow 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)