Pork Chops with Roasted Grapes and Fennel Ingredients: 1 medium fennel bulb, thinly sliced 2 shallots, sliced 3 c. red seedless grapes 1 t. dried thyme Sea salt and black pepper, to taste ¼ c. extra virgin olive oil, divided 2 sprigs fresh rosemary 4 thick-cut bone-in Pork Chops (approximately 1” thick) 1 T. Dijon mustard Pork Chops with Roasted Grapes and Fennel Directions: Place top oven rack in the center position and pre-heat oven to 400°F. Arrange the sliced fennel, shallots, and grapes on a large, rimmed baking sheet. Sprinkle with dried thyme and season with salt and black