Roasted Pork and Apples

2 medium sweet potatoes
3 tsp rosemary leaves (about one sprig)

1 Tbsp canola oil

1 garlic clove

1/2 tsp salt, divided

1/4 tsp black pepper, divided

2 apples

4 1" thick boneless pork chops

1/2 cup apple butter

2 tsp Worcestershire sauce

Preheat the oven to 425 degrees.  

Peel and cut the sweet potatoes into large dices.

Grate 2 tsp of the rosemary with the herb mill.  Combine the rosemary, oil, garlic pressed, 1/4 tsp of salt and 1/8 tsp of black pepper to a medium bowl.  Toss the diced sweet potatoes in the mixture.

Core and slice the apples.  Transfer the sweet potatoes and apples to a foil lined sheet pan.

Season the pork chops with the remaining salt and pepper and place them on the sheet pan.  Bake for 15 minutes.  

Grate the remaining rosemary leaves with the herb mill into a small bowl.  Add the apple butter and Worcestershire sauce, and stir to combine.  

Remove the sheet pan from the oven.  Stir the apples and sweet potatoes, and top the pork chops with the apple butter mixture.  Return the sheet pan to the oven and bake for an additional 15 minutes.