Delicious Pork Chops with Lemon Parsley Sauce and Roasted Potatoes

Instructions

1. Prepare the Pork Chops:

1. Season the Pork Chops: Rub the pork chops with salt, black pepper, and lemon zest. Set aside for a few minutes to allow the seasoning to penetrate the meat.
2. Cook the Bacon and Aromatics: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced bacon and cook until it becomes crispy, about 3-4 minutes. Remove the bacon and set aside, leaving the rendered bacon fat in the skillet.
3. Sear the Pork Chops: In the same skillet, increase the heat to medium-high. Add the pork chops and sear them for 4-5 minutes on each side, or until they develop a golden brown crust.
4. Add Garlic, Chili Flakes, and Rosemary: Reduce the heat to medium. Add the minced garlic, chili flakes, and rosemary to the skillet, stirring constantly to avoid burning the garlic. Cook for 1-2 minutes, allowing the flavors to meld together.
5. Finish Cooking the Pork Chops: Add a bit of vegetable oil if necessary, and continue cooking the pork chops, turning occasionally, until they are cooked through (about 7-10 more minutes depending on thickness). You can check for doneness by using a meat thermometer (internal temperature should reach 145°F or 63°C).

2. Prepare the Roasted Potatoes:

1. Boil the Potatoes: In a large saucepan, bring the water to a boil. Add the diced potatoes and cook for about 5 minutes, or until they are just starting to soften but are not fully cooked. Drain the potatoes well.
2. Season the Potatoes: In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, salt, black pepper, and half of the grated parmesan cheese. Mix until the potatoes are well coated.
3. Roast the Potatoes: Preheat your oven to 425°F (220°C). Spread the seasoned potatoes evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy on the outside. In the last 5 minutes of roasting, sprinkle the remaining parmesan cheese on top of the potatoes for an extra cheesy crunch.

3. Make the Lemon Parsley Sauce:

1. Prepare the Sauce: In a small bowl, combine the lemon juice, salt, and black pepper. Whisk together until the salt dissolves and the sauce is smooth.

4. Serve:

1. Assemble the Dish: Once the pork chops are cooked, place them on a serving platter. Drizzle the lemon parsley sauce over the top of the pork chops for a refreshing citrus kick.
2. Serve with Potatoes: Arrange the crispy roasted potatoes on the side, and garnish with chopped parsley for a burst of color and freshness.

Tips and Variations:

• For Extra Flavor: If you like a stronger garlic flavor, you can add a couple of crushed garlic cloves to the pork chop cooking pan in the final minutes.
• Herb Substitutes: If you don’t have fresh rosemary, you can use dried rosemary or thyme as a substitute for a different, but equally delicious, flavor.
• Potato Variations: If you prefer softer potatoes, you can parboil them longer or mash them after roasting.
• Adding Heat: Adjust the chili flakes based on your spice preference. You can also add some fresh sliced jalapeños for an added kick.

Conclusion:

This recipe for Delicious Pork Chops with Lemon Parsley Sauce and Roasted Potatoes delivers a well-rounded, flavorful meal that is perfect for family gatherings or a special dinner. The juicy, tender pork chops are packed with savory flavors, the roasted potatoes are crispy and cheesy, and the bright lemon sauce brings a refreshing contrast. Whether for a casual weeknight or a weekend celebration, this dish will surely become a favorite at your table!