Roast Pork & Vegetables

3 medium baking potatoes, cut into 1 inch chunks
3 medium zucchini, cutin itno 1 inch thick rounds
2 medium onions, halved and lsiced 1/2 inch thick
8 garlic cloves, peeled and smashed
2 Tbsp plus 1 tsp. olive oil
4 sprigs fresh rosemary
2 1/4 lbs. boneless, center cut pork loin, tied if desired.

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables with garlic and 2 Tbsp olive oil, rosmary sprigs, 2 tsp. salt and 1/4 tsp. pepper.

2. Rub pork with remaining oil; season generously with salt and pepper. Place on top of vegetables.

3. Roast, tossing vegetables occasionally, until and instant-read thermometer inserted into pork registers 150 degrees, 35 to 45 minutes. let pork rest 5 minutes. Slice thinly; serve with vegetables.

Lemon Parsley Pork Chops

1. Mince the zest of 1 lemon; combine in a small bowl with 2 Tbsp. chopped fresh parsley, 1 minced garlic clove, 1/2 tsp. coarse salt and 1/4 tsp ground pepper. Set aside.

2. Heat 2 Tbsp olive oil in a large skillet over high heat. Season 4 bone-in loin pork chops (about 8 oz. each) on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon parsley mixture.