Pan-Seared Pork Chops

Wash and dry all produce. Trim and discard the bottom 1-inch from the ends of the broccolini. Juice the lemon. Strip the rosemary leaves off the sprig and finely chop 1 tbsp.

On a baking sheet, toss the broccolini with a drizzle of oil. On another baking sheet, toss the potatoes with half the rosemary and a drizzle of oil. Season with salt and pepper. Bake both in the centre of the oven, stirring halfway through cooking, until the broccolini just turns golden-brown and sweet potatoes are tender, 15-18 min.

Meanwhile, finely chop the shallot. Core, then cut the apples into 1/2-inch cubes.

Heat a large pan over medium-high heat. Add a drizzle of oil, then the shallot, apples and remaining rosemary. Cook, stirring, until the shallot is softened, 3-4 min. Transfer the mixture to a medium bowl. Add the apricot jam and 2 tbsp lemon juice. Season with salt and pepper.

COOK PORK 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: Cook to a minimum internal temperature of 160°F.)