Pan Roasted Pork Loin with Oven Roasted Carrots

The challenge of eating low carb is feeling full. I always seem to lean on quinoa, tortillas and of course my personal favorite: the potato. This dish has is flavorful and hearty enough to fill the tummy and stir the senses. I was definitely satisfied*.
*Side note: Served with Roasted Artichoke

Pork Chops
4 Pork Loin Chops (about 1.5" Thick)
2 Tbsp. Unsalted Butter
1 Tbsp. Dried Rosemary
1/3 C. White Wine
2 Cloves Garlic, chopped
Salt
Pepper

Carrots
10-12 Carrots, cleaned, cut in half
Olive Oil
2 Tsp. Smoked Paprika
1 Tsp. Garlic Powder
Salt
Pepper

Preheat oven to 400. Place the carrots on a baking sheet with aluminum foil. Drizzle with olive oil and sprinkle with paprika, salt, pepper and garlic powder. Rub it in and place in oven for 30 minutes.

In a large pan, melt butter over medium high heat. Add pork chops and brown on both sides, about 2 minutes on each side. Pour in wine, garlic, rosemary and season heavily with salt and pepper. Cook uncovered for about 20 minutes until cooked through.

The butter and wine definitely add a richness to this dish, luckily since there are low carbs you can enjoy without guilt.
- e