Preheat your oven to 400 degrees F. Line a large baking sheet with foil or parchment paper.

Chop the sweet potato into 1 or 2 inch chunks. Peel the onion and slice into wedges. Core the apples and cut into about 8 slices each (leave the peel on the apples). Smash the garlic with the side of a chef's knife.

Add sweet potato, onion, apples, and garlic to the pan. Drizzle with 1/3 cup olive oil.

In a small bowl, combine cinnamon, garlic salt, kosher salt, pepper, and brown sugar. Sprinkle over the pan and then use your hands or a wooden spoon to mix it all together. Make sure everything gets coated with oil and the spices, then spread it all out on the pan in one layer.

Roast at 400 for about 30 minutes, or until you can slide a fork into the sweet potato and apples. Remove from the oven and keep warm.

Meanwhile, prepare the pork chops. Pat dry with a paper towel and sprinkle with salt and pepper. Use a sharp serrated knife to make 2 slits in the line of fat on the edge of the chop. See photo. This will keep your pork chop from curling up when you sear it. (which then makes it uneven and difficult to cook properly.)

Heat a large skillet over medium high heat. When hot, add about 1 tablespoon olive oil.

When the oil shimmers, add the pork chops one at a time, with plenty of space in between. Sear over medium high heat for about 2 minutes until golden brown, then flip each pork chop and sear the other side. If you have more pork chops, work in batches. Don't add more than about 4 to the pan, otherwise they will steam and not get a golden sear.

Remove the pork chops to a plate and set aside.

In the same skillet, add apple cider, chicken broth, apple cider vinegar, dijon mustard, whole grain mustard, and soy sauce. Bring to a boil, then lower to a simmer (it should still be bubbling slightly.)

Simmer for about 5 minutes, until slightly thickened. Add 3 tablespoons of butter and continue simmering until melted.

Return the pork chops and any juice to the pan. Cover and continue to simmer for another 5 to 15 minutes. How long you cook at this stage depends on how thick your pork chops are. I used thin-cut pork chops, so it was done pretty quickly. If you have thicker pork chops, cook for longer. The pork should just reach 145 degrees. I would definitely use a meat thermometer, over cooked pork is the worst. (If you are using thin pork chops, you may want to remove the chops as soon as they are cooked, so that your sauce can thicken a bit more without the pork becoming tough.) 

Serve the pork and the roasted veggies with the apple cider glaze drizzled over the top. Or you can dump the veggies into the pan you cooked the pork in, whatever works for you.

Garnish with fresh thyme or rosemary.