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.