In a bowl, mix together the rosemary, thyme, minced garlic, salt, and black pepper. Rub this mixture over the pork chops and let them marinate in the refrigerator for at least 1 hour, or overnight for best results.

Grill the Pork Chops

Preheat your grill to medium-high heat. Brush the pork chops with olive oil and grill for about 6-8 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from grill and let rest before serving.

Making the Apricot Chutney

Cook the Chutney

In a saucepan, combine the chopped dried apricots, onion, apple cider vinegar, brown sugar, grated ginger, cinnamon, and salt. Cook over medium heat for about 15-20 minutes, stirring occasionally, until the mixture thickens. Let it cool slightly before serving.

Roasting the Potatoes

Prepare and Roast the Potatoes

Preheat the oven to 425°F (220°C). Toss the halved fingerling potatoes with olive oil, salt, black pepper, and chopped rosemary. Spread them on a baking sheet and roast for about 25-30 minutes, or until golden and tender.

Cooking the Vegetables

Sauté the Fresh Vegetables

In a skillet, heat the olive oil over medium heat. Add the assorted fresh vegetables and season with salt and black pepper. Sauté for about 5-7 minutes until the vegetables are tender and slightly charred.