Easy Smothered Pork Chops

Preheat the oven to 425 degrees F (220 degrees C).

Line a rimmed sheet pan with parchment paper. Cut the Mixed Baby Potatoes (4 1/2 cups) in half and place the potato halves in a medium mixing bowl. Toss them with Olive Oil (1 Tbsp). Then, season the potato halves with Kosher Salt (1 tsp), Ground Black Pepper (1 tsp), and Garlic Powder (1 tsp). Toss again to make sure they are all coated nicely.

Pour out the seasoned little potatoes over half of the sheet pan and set aside.

Season the Boneless Pork Chops (2 lb) all over with Kosher Salt (2 tsp) and Ground Black Pepper (1 tsp).

Heat the Olive Oil (2 Tbsp) over medium-high heat. Add the chops to the pan and cook for 3 to 4 minutes on each side.

Remove the pork chops from the pan. Save the pan for the sauce.

Place the chops on the other side of the sheet pan. Put the sheet pan in the oven and roast for 20 to 24 minutes.

To the pan, add 1 Tbsp of Butter (1 Tbsp), Garlic Powder (1 tsp), and All-Purpose Flour (1 Tbsp). Whisk the flour into the melted butter and cook for 2 minutes.

Whisk in the Chicken Broth (1 cup) scraping up any bits from the bottom of the pan. Reduce the sauce to medium and let simmer for 3 minutes. Remove the pan from the heat. Add the Capers (2 Tbsp), juice from Lemon (1), and the rest of the Butter (2 Tbsp). Finish the sauce with a pinch of salt and pepper to taste.

Remove the pork chops and potatoes from the oven and serve immediately. To serve, slice the pork chops and then smother them with the warm pan sauce. Serve with Iceberg Garden Salad (4 3/4 cups).