Prosciutto and Gruyere-Stuffed Pork with Roasted Brown Sugar Carrots

panko breadcrumbs

melted butter

dried Italian seasoning

powered Parmesan (like from a can, haha!)

salt

finely chopped fresh rosemary

boneless pork loin chops, edge fat trimmed, and pounded out thin

thin slices prosciutto

about a cup of freshly grated gruyere cheese, maybe more

bunch whole carrots (about six)

extra-virgin olive oil

ground cumin

brown sugar

salt