Instructions

01
Combine the potatoes, 2 tsp kosher salt, and water in a large pot. Bring to a boil, then simmer for 18 to 20 minutes until potatoes are fork-tender but not falling apart.
02
While potatoes cook, whisk together the juice and zest of 2 lemons, rosemary, thyme, 3 tbsp olive oil, garlic, 1/2 tsp kosher salt, and 3/4 tsp black pepper in a shallow baking dish.
03
Add pork chops to the marinade, turning to coat. Marinate at room temperature for at least 20 minutes, flipping once.
Herb says
Acidic marinades work fast, 20 minutes gives you juicy, not mushy, chops.
04
Preheat oven to 450°F. Line a baking sheet with parchment paper.
05
Drain potatoes and let cool for 5 minutes. Transfer to the baking sheet and gently smash each potato to about 3/4-inch thick using a flat-bottomed glass or potato masher.
06
Drizzle smashed potatoes with remaining 3 tbsp olive oil and sprinkle with 1/2 tsp kosher salt and 3/4 tsp black pepper.
07
Roast in the oven for 25 to 30 minutes until potatoes are golden and crispy around the edges, turning once halfway.
08
While potatoes roast, heat a large skillet over medium-high. Remove chops from marinade, letting excess drip off. Sear pork chops for 3-4 minutes per side until well browned.
Herb says
Searing meat after marinating caramelizes sugars and creates a Maillard masterpiece, browning equals flavor.
09
Lower heat to medium. Add butter to the pan and spoon the melted butter over the chops for 1-2 minutes, until internal temp reaches 140°F.
10
Transfer chops to a plate and tent with foil to rest for 5 minutes.
Herb says
Resting lets juices redistribute so your pork stays juicy, not sad and dry.
11
Arrange crispy potatoes on plates and top with pork chops. Optionally, drizzle with any buttery pan juices and a final squeeze of lemon before serving.

Smashed Hit

Ingredients

Instructions