Recipe · 35 min
Parsley Pork Chops with Lemon & Herb Roasted New Potatoes
- 35 min
- 2–6 servings
- 662 kcal / serving
A light, savory one-pan dinner where pork chops rest beside lemon-kissed roasted potatoes. The bright parsley and garlic brighten the dish, making it a simple weeknight option that comes together quickly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 ½ lbnew potatoes
- 2pork chops, boneless
- lemons
From the pantry: black pepper, extra virgin olive oil, salt, virgin coconut oil
Cookware
baking sheet pan · chef's knife · cutting board · garlic press (optional) · measuring cups · measuring spoons · salad spinner (optional) · spatula · stainless steel sauté pan · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 3 clovesgarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1 ½ lbnew potatoes
- lemons
Meat & seafood
- 2pork chops, boneless
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| garlic | 3 cloves | 6 cloves | 9 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| lemon | ½ | 1 | 1 ½ |
| new potatoes | 1 ½ lb | 3 lb | 4 ½ lb |
| pork chops, boneless | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and set out all ingredients.
- Wash and dry the potatoes, lemon, and parsley. Halve or quarter the potatoes, slice the lemon rounds, strip the leaves from the parsley stems and finely mince the leaves, and peel and mince the garlic.
- On a sheet pan, spread the potatoes, lemon rounds, and half of the parsley and garlic. Drizzle with oil and season with salt and pepper, then toss to coat.
- Roast the mixture in the oven, turning once halfway through, until the potatoes are golden and tender, about 15–20 minutes.
- While the potatoes roast, heat a sauté pan over medium-high heat and season the pork chops with salt and pepper.
- Add oil to the pan, then sear the pork on both sides until browned, about 2–3 minutes per side.
- Pour a small amount of water into the pan, bring to a boil, then reduce heat to medium-low and cover; cook until the pork is cooked through, about 5–6 minutes.
- Stir the remaining parsley and garlic into the pan juices after the pork finishes cooking.
- To serve, arrange the pork chops with the roasted potatoes on plates and spoon over the pan juices.
Two tips
- Prep ahead by mincing garlic and parsley and keeping them separate for quick finishing.
- Before serving, drizzle a little extra lemon juice over the pork and potatoes for a bright finish.
Nutrition per serving
- Calories
- 662 kcal
- Protein
- 37 g
- Carbs
- 57 g
- Fat
- 33 g
- Fiber
- 9 g
- Sodium
- 183 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.