Pork Chops with Roasted Apples and Brussels Sprouts

To add a savory flavor, rub the chops with a mixture of brown sugar the night before and leave them to cool overnight.
Preheat the oven to 425 degrees. Combine the first 5 ingredients, 1 tablespoon brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl. Rub each pork chop with 1/2 teaspoon olive oil; rub each pork chop on both sides with the brown sugar mixture (about 2 teaspoons for each chop).Whisk together the apple cider vinegar and remaining 2 tablespoons brown sugar, 1 teaspoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; whisk slowly with the remaining 3 tablespoons olive oil until smooth. Put the apples, Brussels sprouts, and 1/4 cup vinegar mixture in a large bowl and stir to coat.Place the pork chops in the center of a lightly oiled (with cooking spray) baking sheet lined with aluminum foil; place the apple mixture around the pork chops.Bake at 425 ° for 12 minutes; flip the pork chops and bake for another 10-14 minutes, or until a meat thermometer inserted in the thickest part reads 140 °. Transfer the pork chops to a serving platter and cover with foil to keep warm. Stir the apple mixture on a baking sheet and spread evenly.Increase the oven temperature to just before baking and bake the apple mixture for 3-4 minutes or until it is lightly browned and lightly browned. Transfer the apple mixture to a medium bowl. Combine the apple mixture and remaining vinegar mixture. Season with kosher salt and serve with pork chops.