Wash and dry all produce. Preheat the oven to 450 degrees. Peel and cut the potatoes into 1/2-inch cubes. Trim and discard the bottom inch from the broccolini. Strip the rosemary of the sprig and finely chop the leaves.

Roast the potatoes: Toss the potatoes on one side of a baking sheet with half the rosemary, a drizzle of olive oil, and a pinch of salt and pepper. Place in the oven for 12 minutes.

While the potatoes roast, quarter the grapes. Halve, peel, and finely chop the shallot. Heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and 1/2 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.

Remove the baking sheet from the oven. Toss the broccolini on the opposite side with a drizzle of olive oil and a pinch of salt and pepper. Flip the potatoes and return to the oven for 12-15 minutes, until both are tender and golden brown.

Meanwhile, heat another drizzle of olive oil in the same pan over medium-high heat. Season the pork chops on all sides with salt and pepper. Add them to the pan and cook for 3-5 minutes per side, until cooked to desired doneness.

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