Preheat oven to 400°F.
Arrange potatoes on a large baking sheet, and drizzle with olive oil and a pinch of salt. Roast for one hour.
In the meantime, combine the flour, Italian seasoning and a pinch of salt in a shallow bowl. Dredge the pork chops through the mix, coating on both sides. Melt 2 tablespoons of butter in a large skillet and sear the pork chops in the butter, 4 minutes per side. Remove and cover to keep warm.
Add the remaining 1 tablespoon of butter to the skillet, along with the sliced apples, cinnamon, brown sugar and a pinch of salt. Toss the apples to coat, then cover and sauté for five minutes. Remove the lid and sauté another minute or two, until they’re tender and the brown sugar is caramelizing the apples. This is a good thing.
On dinner plates, place a pork chop, a draping of apples, and a helping of potatoes. Pour any remaining butter sauce and pork juices over each plate, garnish with rosemary and serve.