Preheat the oven to 400°F.

Line an extra-large baking sheet with parchment paper.

Cut the sweet potato into 3/4-inch pieces. Transfer to a gallon-sized zip-top bag.

Cut the apples into 1/4-inch thick slices. Add to the zip-top bag.

Pour the canola oil and maple syrup over the vegetables in the zip-top bag. Add cinnamon, allspice, salt, and black pepper. Seal the bag and shake until the sweet potatoes and apples are evenly coated.

Transfer the sweet potatoes and apples to the baking sheet and arrange in an even layer. Do not discard the zip-top bag.

Roast the sweet potatoes and apples on middle rack of oven until they are just able to be pierced with a fork, but not soft, 12-15 minutes.

Place the pork chops in the zip-top bag. Add the salt, black pepper, and brown sugar. Seal the bag and shake to coat the pork chops.

Remove the baking sheet from the oven. Use a rubber spatula to push the sweet potatoes and apples away from the center of the sheet, and place pork chops in the center.

Return the baking sheet to the oven and roast on middle rack for 15 minutes.

Carefully stir the sweet potatoes and apples with a rubber spatula. Continue roasting until the sweet potatoes are tender and slightly caramelized, the apples are tender, and the pork reaches an internal temperature of 145°F, 5-7 minutes.

Check to see that dish is done. Remove from oven or add time as needed.

Allow pork to rest on baking sheet for 3-4 minutes before serving. Garnish with thyme, if desired. Refrigerate leftovers for up to 2 days.