Pork Chop, Red Potatoes, and Rainbow Carrots with Vidalia Onion and Rosemary Cream Sauce

Ingredients: Seared pork chops covered in olive oil, salt, and fresh ground peppercorns using a mortar, after pork chops are seared, in same pan add in the vidalia onions with extra virgin olive oil. Midway through onion browning process, add in butter and diced up rosemary. Add more salt and fresh ground peppercorns. Lastly, add light cream. For carrots and potatoes, toss in a little canola oil, spread on a pan and bake until done.

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