Smart Rosemary Pork Chops

• When the pan is hot, add 1 tbsp (1 1/2 tbsp) oil, then pork. Sear, turning occasionally, until golden-brown, 5-7 min.
• Transfer pork to a parchment-lined baking sheet. Spread half the mustard over all sides, then sprinkle rosemary all over.
• Roast in the top of the oven until cooked through, 15-18 min.**
• Transfer pork to a cutting board to rest for 3-5 min.

• While pork sears, add broccoli and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven, stirring halfway through, until broccoli is tender and crisp around the edges, 10-12 min.

• Meanwhile, add vinegar, apricot spread, remaining mustard and 1 1/2 tbsp (3 tbsp) oil to a small bowl.
• Season with salt and pepper, to taste, then whisk to combine.

• When pork is almost done, core, then cut apple into 1/2-inch pieces.
• Add apples, spinach and broccoli to a large bowl.
• Drizzle half the vinaigrette over top, then toss to coat.

• Thinly slice pork.
• Divide salad between plates. Top with pork.
• Drizzle remaining vinaigrette over top.

If you've opted to get pork chops, prepare them in the same way the recipe instructs you to prepare the tenderloin, skipping the step to cut into equal pieces.