For pork chop:
1/4 cup honey
4 tablespoons of The Well Dressed Olive Rosemary Olive Oil
2 tablespoons chopped fresh rosemary
4 6oz boneless pork chops
salt and pepper to taste
1 pound baby carrots
4 tablespoons The Well Dressed Olive Extra Virgin Olive Oil
3 tablespoons The Well Dressed Olive Pomegranate Balsamic Vinegar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoons sunflower seeds
3 tablespoons fresh thyme
For pork chops:
Preheat grill to medium-high for 8-10 minutes.
Whisk together honey, 2 tablespoons of Rosemary Olive Oil, and chopped rosemary.
Brush pork chops with remaining Rosemary Olive Oil. Season with salt and pepper. Lightly brush honey-rosemary glaze on both sides of each chop.
Place chops on grill. Cook until golden brown about 5-6 minutes each side. Remove chops from grill and brush more glaze.
Preheat oven to 400 degrees.
On a baking sheet, mix carrots with Extra Virgin Olive Oil, 1 1/2 tablespoons of Pomegranate Balsamic Vinegar, salt and pepper.
Roast for 15 minutes.
Take out carrots, shake the pan and add the remaining balsamic vinegar and sunflower seeds.
Roast for another 5 minutes, until tender.