Parsley Pork Chops with Lemon & Herb Roasted New Potatoes

[Sincerely-Food-Chef]

Ingredients

• 6 cloves garlic
• 1 small bunch Italian (flat-leaf) parsley
• 1 lemon
• 3 lb new potatoes
• 4 pork chops, boneless
• black pepper
• extra virgin olive oil
• salt
• virgin coconut oil

Instructions

1. Preheat oven to 450°F.
2. Wash and dry potatoes, lemon, and parsley. Halve or quarter (depending on their size) the potatoes. Thinly slice the lemon into rounds. Shave parsley leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic.
   • 3 lb new potatoes
   • 1 lemon
   • 1 small bunch Italian (flat-leaf) parsley
   • 6 cloves garlic
3. Transfer potatoes, lemon slices, and ½ of the parsley and garlic (save the rest for garnishing) to a sheet pan. Drizzle with oil and season with salt and pepper; toss to coat.
   • 2 tbsp extra virgin olive oil
   • ½ tsp salt
   • ¼ tsp black pepper
4. Place in the oven and roast, tossing once halfway through, until golden and tender, 15-20 minutes.
5. Heat a sauté pan over medium-high heat.
6. Season pork with salt and pepper.
   • 4 pork chops, boneless
   • ⅛ tsp salt
   • ⅛ tsp black pepper
7. Coat bottom of pan with oil. Add pork and cook until browned, 2-3 minutes per side.
   • about 2 tbsp virgin coconut oil
8. Add water to pan and bring to a boil. Reduce heat to medium-low, cover, and cook until pork is cooked through, 5-6 minutes.
   • ½ cup water
9. Add remaining parsley and garlic to pan juices.
10. To serve, arrange pork chops and potatoes on a plate and drizzle with pan juices. Enjoy!