Ingredients

The following ingredients have 4 Servings
  • 4 boneless pork chops
  • 1 tablespoon olive oil
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon low sodium Worcestershire sauce
  • 4 cloves garlic (minced)
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 pound baby Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • salt and fresh ground pepper (to taste)
  • chopped fresh parsley (for garnish)

Instruction

  • Combine olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice and parsley in a ziploc bag.
  • Add pork chops to the ziploc bag; close and turn to coat evenly.
  • Refrigerate for 30 minutes to 1 hour.
  • Preheat oven to 375°F.
  • Grease a large sheet pan with cooking spray and set aside.
  • Precook the potatoes in boiling water for 3 minutes; rinse with cold water and drain.
  • In a small mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper; gently toss the potatoes with the mixture.
  • Transfer potatoes onto one side of previously prepared sheet pan.
  • Remove pork chops from the marinade; discard marinade.
  • Arrange the pork chops onto the opposite side of the potatoes.
  • Place sheet pan in the oven and roast for 35 to 40 minutes, or until pork chops are cooked through and potatoes are fork tender.
  • Internal temperature of the pork chops should be around 145°F to 150°F degrees.
  • Remove from oven and let rest about 3 minutes.
  • Garnish with chopped parsley.
  • Serve.