Pan-Seared Pork Chops

Prep and roast the veggies: Wash and dry all produce. Trim and discard the bottom 1-inch from the ends of the broccolini. Strip the rosemary leaves off the sprig and finely chop 1 tbsp. Toss the broccolini on one side of a baking sheet with a large drizzle of oil. Toss the potatoes on the other side of the baking sheet with half the rosemary and a drizzle of oil. Season with salt and pepper. Bake in the centre of the oven, stirring halfway through cooking, until broccolini just turns golden brown and crispy, 15-18 min. (TIP: Broccolini can burn quickly, so keep an eye on it!)

Meanwhile, finely chop the shallot. Halve or quarter the grapes and grape tomatoes. (TIP: Easily halve grapes and tomatoes by placing them between two rimmed lids - like from a plastic food container - then slicing through the middle with a serrated knife!)

Make the tomato-grape salsa: Heat a large pan over medium-high heat. Add a drizzle of oil, then the shallot and remaining rosemary. Cook, stirring, until shallots are golden-brown, 3-4 min. Transfer the mixture to a medium bowl and stir in the tomatoes and grapes. Season with salt and pepper.

Cook the pork chops: Season the pork chops with salt and pepper. Heat another drizzle of oil in the same pan. Add the pork to the pan and cook until desired doneness, 4-6 min per side. (TIP: Inserting a thermometer into the cooked pork should display an internal temperature of 160°F.)