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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s