1. In a medium bowl, combine Dijon mustard, honey, apple cider vinegar, minced garlic, salt, and pepper. Mix well to create the marinade.
2. Place the pork chops in a large resealable plastic bag or shallow dish. Pour the marinade over the chops, ensuring they are evenly coated.
3. Seal the bag or cover the dish and refrigerate for at least 15 minutes to allow the flavors to infuse into the meat.

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
3. Spread the sweet potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.

1. Preheat an outdoor grill or a grill pan over medium-high heat. Lightly oil the grill grates.
2. Remove the pork chops from the marinade, letting any excess drip off. Grill the chops for about 4-5 minutes per side, or until the internal temperature reaches 145°F (63°C).
3. While the pork chops are grilling, toss the asparagus with olive oil, salt, and pepper.
4. During the last 10 minutes of the pork chops cooking, add the asparagus to the grill, turning occasionally, until tender and slightly charred.

1. Once cooked, let the pork chops rest for a few minutes before serving. Serve alongside the roasted sweet potatoes and grilled asparagus for a complete meal.