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 pepper, to taste. Drizzle with 2 tablespoons olive oil and toss to combine.

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.

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 salt and black pepper, to taste.

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.

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.