In a large mixing bowl combine all Chili rub ingredients.
Place pork chops in a large ziplock bag, pour in 1 Tbsp olive oil and sprinkle on 2 Tablespoons of the Chili Rub seasoning. Seal and massage to coat well.
In another large Ziplock bag, place sweet potatoes and brussel sprouts. Drizzle in olive oil, apple cider vinegar and remaining Chili rub seasoning. Seal and toss to coat well.
To Cook:
Preheat the oven to 400 degrees. Spray a large rimmed sheet pan with cooking spray.
Pour the prepared vegetables onto the sheet pan and cook 10 minutes. Turn vegetables making space to add the pork chops. Cook for 10 minutes. Turn the pork chops over and cook an additional 5 minutes or until they reach an internal temperature of 145 degrees.
Remove vegetables to a serving platter, top with pork chops and serve.
Do not over cook, they will get dry. Properly cooked pork should still be slightly pink, and moist inside. I highly recommend a meat thermometer.