Herb-Crusted Pork Chops with Roasted Garlic Potatoes

Preheat oven to 425°F (220°C).

Wash and halve the baby potatoes. Mince 2 cloves of garlic and slice the remaining 2 cloves.

In a bowl, toss the potatoes with 2 tablespoons olive oil, sliced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the potatoes on a baking sheet in a single layer and roast for 30-35 minutes, turning halfway through, until golden and crispy.

While potatoes are roasting, finely chop the rosemary, thyme, and parsley. Mix the herbs with panko breadcrumbs, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder in a shallow dish.

Pat the pork chops dry with paper towels and season both sides with remaining salt and pepper.

Brush each pork chop with Dijon mustard on both sides, then press into the herb-breadcrumb mixture to coat evenly.

Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Once hot, add the pork chops and sear for 3 minutes on each side until golden brown.

Transfer the skillet to the oven and cook for 10-12 minutes or until the internal temperature reaches 145°F (63°C).

While the pork chops finish cooking, trim the green beans and blanch in boiling water for 3 minutes, then drain and shock in ice water.

In a separate pan, melt 2 tablespoons butter, add the minced garlic and sauté for 30 seconds. Add the blanched green beans and sauté for 2-3 minutes until tender-crisp. Season with salt and pepper to taste.

Remove pork chops from oven and let rest for 5 minutes before serving.

Zest half the lemon over the potatoes and squeeze juice from half the lemon over the green beans.

Serve the herb-crusted pork chops with roasted garlic potatoes and garlicky green beans, garnished with additional fresh herbs if desired.