2 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into 1/2-inch pieces
2 tbsp chopped fresh rosemary
Kosher salt and pepper
2 small apples (such as Gala), halved and seeded
1/4 cup apricot preserves
1 tsp Worcestershire sauce
1 tsp chopped fresh sage
4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)
1 tbsp butter
In large bowl, whisk together 2 tbsp preserves, 1/2 cup water, Worcestershire sauce, Sage and a pinch of pepper. Pierce the pork all over with a fork. Add pork and sauce to ziplock bag and let marinate for one hour or more.
Preheat oven to 450F. Line two large baking sheets with aluminum foil (for easy clean up) and place a wire rack inside one of the baking sheets. One baking sheet will be for pork chops and the other for vegetables.
Remove pork chops from marinade and arrange on a wire rack set inside baking sheet. Season pork with salt and pepper. Pour remaining marinade into saucepan. Set both aside.
Toss parsnips, turnips and onion with olive oil, rosemary, 1/2 tsp salt and 1/4 tsp pepper on the prepared baking sheet.
Arrange apples on top of vegetables, cut side up. Brush apples with 2 tbsp apricot preserves and season with pepper.
Roast until the vegetable and apples soften, 20 minutes.
Turn broiler on, and broil vegetables until golden brown, about 5 minutes.
Now it's the pork chops turn. Place pork chops in oven, with broiler on high and broil each side of pork chops for about 4 minutes each, or until internal temperature is 145F. Remove pork chops from oven and let rest.
Boil reserved marinade over medium-high heat until thickened, 3 minutes. Whisk in butter. Drizzle over the pork. Serve with vegetables and apples.