Pork Chops with Roasted Apples and Brussel Sprouts

Let marinate overnight if possible…..
1 tsp paprika
1 tsp chili powder
1 tsp garlic salt
1/8 tsp ground red pepper
1/8 tsp ground cinnamon
3 TBS light brown sugar divided
2 tsp finely chopped rosemary divided
1 tsp kosher salt divided
½ tsp fresh ground pepper divided
(4) 1” thick bone in center cut pork chops
3 TBS & 2 tsp olive oil
3 TBS apple cider vinegar 
1 gala apple cut into ½” wedges
1 lb Brussel sprouts cut in half (fresh)
Preheat oven to 425° stir together first (5) ingredients plus 1 TBS brown sugar, 1 tsp rosemary,1/2 tsp salt and ¼ tsp black pepper. Rub each chop with ½ tsp olive Both sides then rub both sides with brown sugar mixture (approx. 1 tsp per side)
Whisk together vinegar and remaining 2TSB brown sugar, 1 tsp rosemary, 1/2Tsp salt and ¼ tsp pepper, slowly whisk in remaining 3 TSP olive oil-
Place apples and Brussel sprouts and ¼ cup of vinegar mixture in bowl and toss
Place pork chops in center of (lightly greased) aluminum foil covered sheet pan
Place the apple mixture around the pork chops
Bake at 425° for 12 minutes, turn pork chops over and bake 10-14 minutes more, or until meat thermometer registers 140° at thickest point of chop.
Transfer chops to a serving platter and cover with foil to keep warm. Spread apple mixture in sheet pan into an even layer- increase temperature to broil and broil apples for 3-4 minutes until browned- slightly charred, transfer mixture to medium bowl and toss with remaining vinegar mixture. Season with kosher salt and serve with pork chops.