Wash hands with soap and water. Preheat the oven to 450 degrees. Wash and dice the sweet potato and apples. Wash, peel, and dice the turnip. Seed and chop the bell peppers.

Place the sweet potatoes, turnip, and bell peppers in a bowl and toss with a little oil. Spread on a baking sheet, season with salt and pepper, and roast for 23 minutes, or until brown and tender.

Meanwhile, heat a little oil in a large pan on the stove over medium high heat. Season the pork chops with salt and pepper. Cook the pork chops until browned, flip and continue cooking.

Add the apples to the pan with the pork. Cook until the pork is done and remove to a cutting board. Continue cooking the apples.

In a small bowl, combine the pancake syrup, mustard, and broth. Season with salt and pepper and set aside. Add the sauce to the apples (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently, 3 to 4 minutes, or until the apple is thoroughly coated and the sauce is slightly thickened.

Remove from heat and stir in 2 tbs of butter. Slice the pork and serve with the vegetables, topped with the apples. Serves 4.