Step 1

Place top oven rack in the center position and pre-heat oven to 400°F.

Step 2

Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with salt and black pepper, to taste.

Drizzle with 2 tablespoons olive oil and toss to combine. 

Step 3

Nestle the rosemary sprigs amongst the vegetables and grapes before placing the baking sheet in the pre-heated oven. Roast until the fennel is fork tender and the grapes are nicely blistered and juicy, approximately 20-25 minutes.

Remove baking sheet from oven and set aside. 

Step 4

In the meantime, heat the remaining olive oil in a large skillet over medium heat. Lightly brush the pork chops with the mustard and season with Calizo Italian Herbs Seasoning, salt and black pepper, to taste. 

Step 5

Add the seasoned chops to the hot skillet and sear until a nice crust forms. Reduce heat slightly and continue cooking until the chops are cooked through, but still juicy, approximately 7-9 minutes per side. (Actual cooking time will vary depending on how thick the chops are and the internal temperature of the chops before cooking). 

Note: Pork should reach an internal temperature of 145°F before serving. Use an instant-read thermometer to confirm the pork has reached approximately 140°F before removing from heat. The internal temperature will continue to rise while the pork rests.

Step 6

Remove the skillet from heat and loosely cover the chops. Allow chops to rest for 5 minutes before serving along with the roasted fennel and grapes.

Godere!