Garlic Butter Herb Pork Chops with Roasted Potatoes

Preheat oven to 425°F (220°C). Wash and cut 1.5 lbs of baby potatoes in half.

In a large bowl, toss the halved potatoes with 2 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper.

Spread the potatoes on a baking sheet in a single layer, cut side down. Roast for 20-25 minutes until golden and tender.

While potatoes are roasting, pat 4 pork chops dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat. Add 1 tbsp of olive oil.

Once the oil is hot, add the pork chops and cook for 4-5 minutes on each side until golden brown and internal temperature reaches 145°F (63°C). Remove from pan and let rest.

Reduce heat to medium-low. In the same skillet, add 4 tbsp of butter and 4 minced garlic cloves. Cook for 1 minute until fragrant.

Add 1 tbsp chopped rosemary and 1 tbsp chopped thyme to the butter. Stir for 30 seconds.

Stir in 1 tbsp Dijon mustard and 1 tbsp honey. Add the juice of half a lemon and stir to combine.

Return the pork chops to the skillet, spooning the garlic herb butter over them. Cook for another 1-2 minutes to reheat the chops and infuse with flavor.

Serve the pork chops with roasted potatoes, drizzling extra garlic herb butter over both. Garnish with 2 tbsp chopped fresh parsley and lemon wedges from the remaining half lemon.