WEEK 44

INGREDIENTS:
• 6 (8-oz) bone- in pork chops
• ¾ tsp salt
• ¾ tsp pepper
• 2 Tbsp olive oil
• 2 Tbsp butter
• 4 cloves garlic, minced
• ¼ cup packed brown sugar
• 1 Tbsp chopped fresh rosemary

FOR CARROTS:
• 2 (12-oz) pkg rainbow baby carrots
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ tsp smoked paprika
• ¼ tsp ground cumin
• ½ tsp salt
• ½ tsp pepper
• 2 green onions, chopped

INSTRUCTIONS:
Sprinkle pork with salt and pepper. Cook, in batches, in hot oil in a skillet over medium-high heat 3 to 4 minutes per side or until done. Remove from skillet; keep warm. Add butter and garlic to skillet; cook 1 minute or until garlic is fragrant. Stir in sugar and rosemary; cook 1 minute or until sauce is slightly thickened. Serve sauce over pork.

FOR CARROTS:
Preheat oven to 450°F. Cut larger carrots in half lengthwise. Combine carrots, oil, garlic, paprika, cumin, salt, and pepper on a rimmed baking sheet; spread in a single layer. Bake 20 to 25 minutes or until carrots are browned and tender. Sprinkle with onions and toss.

NUTRITION AT A GLANCE:
Serving size: 6 servings, 326 calories, 17g fat, 6g saturated fat, 32g protein, 10g carbohydrates, 0g fiber, 391mg sodium
Carrots: 6 servings, 91 calories, 5g fat, 1g saturated fat, 2g protein, 12g carbohydrates, 3g fiber, 282mg sodium