2   sweet potatoes (1 lb/450 g) 3 tsp (15 mL) rosemary leaves, divided (about 1 sprig) 1 tbsp (15 mL) canola oil 1   garlic clove ½ tsp (2 mL) salt, divided ¼ tsp (1 mL) black pepper, divided 2   Honeycrisp apples (8 oz/250 g) 4 1″- (2.5-cm-) thick boneless pork chops ½ cup (125 mL) apple butter 2 tsp (10 mL) Worcestershire sauce Directions Preheat the oven to 425°F (220°C). Peel and cut the sweet potatoes into large dices (see directions below). Grate 2 Read More