Preheat oven to 400 degrees. Peel beets and chop into 1 inch cubes. Use plastic gloves to avoid staining your hands! Toss in a bowl with minced rosemary, 1 tablespoon olive oil, and 1/8 teaspoon each salt and pepper.  Add to an 8x8 inch baking dish.  Wash sweet potatoes and pierce each a few times with a fork. Wrap in foil.  Place beets and sweet potatoes in the oven. Roast beets for 25 minutes. Continue to cook sweet potatoes 5-10 minutes longer, until fork tender.

Meanwhile, place pork chops in a zip lock bag; add Italian seasoning, Worcestershire sauce, and 1/8 teaspoon each of salt and pepper. Toss around to fully coat.

Heat 1 tablespoon olive oil in a large skillet over medium. Add pork chops. Cook on each side for 3-4 minutes, until no longer pink in the center.

When beets have finished roasting, drain excess liquid into a small bowl. Mix with honey and balsamic vinegar, then drizzle back over beets. Toss until well coated.

Serve all while still warm.