Seared Porkchops with Bacon Jam

Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain potatoes in a colander and set aside to cool.

Meanwhile, heat a medium non-stick pan on med heat. When hot, add bacon and cook stirring occasionally until bacon starts to crisp, 3-4 min. Drain bacon on paper towels and discard fat. Add 1 tbsp of butter (dbl for 4 ppl) and shallots to same pan. Cook stirring until softened , 2-3 min. Stir in bacon, red pepper jelly and 1/2 cup water (dbl for 4 ppl). Lower heat to med-low. Cook stirring occasionally until a jammy consistency, 10-12 min. Remove from heat and add 1/2 tsp lemon zest.

Pat pork dry with paper towels, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry, until golden, 2-3 min per side. When pork is golden, transfer to the baking sheet. Baste the pork chops on both sides with BBQ sauce. Roast, in the middle of the oven, until cooked through, 10-12 min.**

Meanwhile, toss broccolini with 1 tbsp oil and salt and pepper in a bowl. Transfer broccolini onto the same baking sheet as pork. Roast flipping halfway through cooking, until golden-brown, 8-10 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)