Cider-Dijon Pork Chops with Roasted Sweet Potatoes and Apples

INGREDIENTS

• 4 boneless pork loin chops (each about 7 ounces and 1 inch thick)
• 2 tablespoons olive oil
• 2 Pink Lady or Fuji apples, cored and cut lengthwise into eighths
• 1 large fennel bulb, trimmed and cut lengthwise into eighths
• 1 cup apple cider or apple juice
• 1 tablespoon Dijon mustard
• Kosher salt and freshly ground black pepper
• 1 pound red-skinned sweet potatoes (yams), peeled and cut lengthwise in half, then cut crosswise into 2-inch pieces
• 2 tablespoons unsalted butter, cut into 2 pieces
• 2 sprigs of fresh rosemary, cut into 1-inch pieces