Parsley Pork Chops with Lemon & Herb Roasted New Potatoes

Directions

1. Preheat the oven to 450°F and set out all ingredients.
2. Wash and dry the potatoes, lemon, and parsley. Halve or quarter the potatoes, slice the lemon rounds, strip the leaves from the parsley stems and finely mince the leaves, and peel and mince the garlic.
3. On a sheet pan, spread the potatoes, lemon rounds, and half of the parsley and garlic. Drizzle with oil and season with salt and pepper, then toss to coat.
4. Roast the mixture in the oven, turning once halfway through, until the potatoes are golden and tender, about 15–20 minutes.
5. While the potatoes roast, heat a sauté pan over medium-high heat and season the pork chops with salt and pepper.
6. Add oil to the pan, then sear the pork on both sides until browned, about 2–3 minutes per side.
7. Pour a small amount of water into the pan, bring to a boil, then reduce heat to medium-low and cover; cook until the pork is cooked through, about 5–6 minutes.
8. Stir the remaining parsley and garlic into the pan juices after the pork finishes cooking.
9. To serve, arrange the pork chops with the roasted potatoes on plates and spoon over the pan juices.