In a large deep saute pan, heat the oil over medium-high heat. Season the chops on both sides with salt and pepper. Add to the pan and cook until browned on both sides, about 4 minutes. Transfer to a plate to rest.
To the fat in the pan, add the onions and cook, stirring, until beginning to color, about 5 minutes. Add the apples, rosemary, and garlic, and cook, stirring, for 1 minute. Add the sugar and stir. Add the Calvados and bring to a boil, stirring to deglaze the pan. Add the stock and prunes and bring to a boil. Return the chops and any accumulated juices to the pan, cover, and reduce the heat to medium-low. Simmer until the pork and fruit are very tender and the pork reaches an internal temperature of 145 degrees F, 12 to 15 minutes.
Remove the pork to a plate and cover to keep warm. Add the cream to the pan and bring to a boil. Cook, stirring occasionally until thickened, 2 to 4 minutes. Remove from the heat and adjust seasoning, to taste. Pour any accumulated juices from the meat into the pan.
To serve, place the sweet potatoes in the middle of 4 plates and top with the chops. Spoon the sauce over the chops, garnish with parsley, and serve.
Yield: 4 servings