Pork Chops with Baked Apples

2 medium parsnips, peeled and cut into 1/2-inch pieces

1 medium turnip, peeled and cut into 1/2-inch pieces

1 red onion, cut into 1/2-inch pieces

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary

Kosher salt and freshly ground pepper

2 small cooking apples (such as Gala), halved and seeded

1/4 cup apricot preserves

1 teaspoon Worcestershire sauce

1 teaspoon chopped fresh sage

4 bone-in pork loin chops (1/2 inch thick; about 1 1/2 pounds total)

1 tablespoon unsalted butter