Preheat oven to 425 degrees F. Line a 15 x 10 x 1-inch sheet pan with foil; brush with 2 teaspoons olive oil.
Dice potatoes. Cut asparagus into 1-inch pieces.
In a large bowl, toss potatoes with 1 tablespoon olive oil. Place in one section of prepared sheet pan. In same bowl, toss asparagus with 1 tablespoon olive oil; place in another section of pan. Sprinkle salt and pepper over the potatoes and asparagus.
Peel and slice apple. In same bowl, toss apple with 1 teaspoon olive oil. Mix brown sugar, cinnamon and ginger; sprinkle over apples and toss to coat. Transfer to a different section of pan.
Brush pork chops with remaining olive oil; sprinkle both sides with Southwest seasoning Place chops in remaining section of pan. Bake until a thermometer inserted in pork reads 145 degrees F (or until no longer pink inside) and potatoes and apples are tender, 20-25 minutes. Let stand 5 minutes before serving together.