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Parsley Pork Chops with Lemon & Herb Roasted New Potatoes.

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