In a large mixing bowl combine: paprika, garlic salt, cayenne pepper, chili powder, 1 tablespoon brown sugar, 1 teaspoon rosemary, ½ teaspoon kosher salt, 1/4 teaspoon pepper.

In a second mixing bowl add 2 teaspoons of Olive Oil. Dip each pork chop in the olive oil and massage to coat. Place the pork chop into the spice mixture and rub it into the pork chop to coat. Repeat with all four pork chops. Place the chops on a piece of plastic wrap on a small rimmed baking sheet or dish; cover and refrigerate overnight.

Preheat the oven to 400 degrees. Line a large rimmed sheet pan with foil; dull side up. Remove the pork chops from the refrigerator and place on the counter.

Combine the 2 tablespoons apple cider vinegar, remaining 2 tablespoons brown sugar, ½ teaspoon rosemary, ½ teaspoon kosher salt, ¼ teaspoon pepper and 2 tablespoons olive oil. Whisk to combine. Toss with vegetables and spread them onto the prepared pan in a single layer.

Place the pan in the oven and cook for 15 minutes.

Toss the vegetables and move them to make space to add the pork chops to the sheet pan. Cook the sheet pan for 10 additional minutes and flip the pork chops over. Cook 5 more minutes and using an instant read thermometer check the internal temperature of the pork chops. When the pork chops reach 145 degrees F, remove the sheet pan from oven, and allow the pork to rest for 5 minutes (the temperature of the pork will continue to rise as they rest).