Preheat the oven to 425°F. Coast a rimmed sheet pan with cooking spray.
Combine the sweet potatoes and 1 tablespoon of the oil in a medium bowl. Toss with ¼ teaspoon of the salt; transfer to the sheet and spread into a single layer. Roast for 10 minutes.
While the sweet potatoes cook, make the salsa verde. Combine the parsley, anchovy, garlic, oil, lemon juice, capers, and salt in a blender or food processor and puree.
Combine the broccoli rabe with 1 tablespoon of the oil; ¼ teaspoon of the salt, the garlic and red pepper flakes.
When the sweet potatoes have roasted for 10 minutes, stir and slide them to one side of the pan. Add the broccoli rabe to the pan, and roast until tender, tossing once, about 12 minutes. Transfer to a serving platter and drape loosely with foil to keep warm.
Position an oven rack 4 to 5 inches below the heat source and preheat the broiler. Place a wire rack in the sheet pan.
Rub the pork chops with the remaining 1 tablespoon oil and season with the remaining ½ teaspoon salt and the pepper. Set the on the wire rack and broil, turning once, until an instant-read thermometer inserted horizontally into the thickest part of the largest chop registers 140°F, 8 to 10 minutes. Serve the salsa verde spooned over the chops, and pass the rest in a little bowl on the side.