Don’t limit salsa to the tomato variety! Play with different combinations of fruit, onions, and herbs for endless possibilities. The wintery combination of grapes, rosemary, and shallot pairs perfectly with juicy pork chops and sweet potato. You’ll be hooked!
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Prep the ingredients: Preheat the oven to 400 degrees. Peel and cut the potatoes into ½-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 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 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 drizzle of olive oil in a large pan over medium heat. Add the shallot and ½ 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 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! 5. Plate: Serve the pork chops with the sweet potatoes and broccolini to the side. Top the pork with the rosemary-grape salsa and enjoy!