Prep the ingredients: Preheat the oven to 400 degrees. Peel and cut the potatoes into 1/2-inch cubes. Trim and discard the bottom inch from the broccolini. Strip the rosemary leaves off the sprig and finely chop.

Roast the vegetables: Toss the broccolini on one side of a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Toss the potatoes on the opposite side of the baking sheet with half the rosemary, a large drizzle of olive oil, and a pinch of salt and pepper. Place the baking sheet in the oven for 15-20 minutes, tossing halfway through cooking, until golden brown and crispy. TIP: Broccolini can burn quickly, so keep an eye on it and pull it out of the oven if it starts to get too crispy.

Make the rosemary-grape salsa: While the vegetables roast, quarter the grapes. Halve, peel, and finely chop the shallot. Heat a large drizzle of olive oil in a large pan over medium heat. Add the shallot and 1 teaspoon rosemary and cook, tossing, for 3-4 minutes, until softened. Transfer the mixture to a small bowl and toss with the grapes. Season with salt and pepper.

Sear the pork chops: Heat another large drizzle of oil in the same pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add the pork chops to the pan and cook for 3-5 minutes per side, until cooked to desired doneness. Set aside to rest for 3-5 minutes, then thinly slice.

Plate: Serve the pork chops with the sweet potatoes and broccolini to the side. Top the pork with the rosemary-grape salsa and enjoy!