Prep time excludes marination time. It is best to prep and marinade the pork chops the night before for best results.
1. Prep pork for marination by patting dry. In a large freezer baggy add both pork chops, 1 tbsp oil, the paprika, the dried thyme, and half the garlic and fresh thyme. Close bag and massage the pork with both hands until the ingredients cover every inch of the chops. Place in the refrigerator and allow to marinate for no less than 3 hours or overnight preferably.
2. Remove Pork chops from bag and place to the side.
3. Prep potatoes by washing and drying them before cutting them in halves.
4. Mix cut potato pieces in a medium bowl with salt, pepper, some oil, garlic, and thyme.
5. Place potatoes face down on a baking sheet. Put in oven and bake on 375 degrees until soft to the touch and golden brown underneath (about 15 minutes).
6. While waiting on potatoes. Salt and pepper pork chops.
7. Heat 12" fry pan on med-high heat until pan is hot. Add 1 tbsp of oil to the pan. Wait until oil is hot but not smoking, then add pork chops.
8. Sear pork chops on each side for 3 minutes or until golden brown.
9. Next, using tongs pick up pork chops and sear on the sides until all sides are browned.
10. Add a pat of butter (half tablespoon) to each chop to bast them while baking.
11. Place in oven and cook until an internal temp of 155 degrees (about 10 minutes) for medium or 175 degrees for well done (about 13 minutes}. Different ovens cook differently so it is best to have a meat thermometer to be safe.
12. Let chops rest for at least 3 minutes before cutting.
Lastly, before serving potatoes drizzle fresh lemon juice over the hot potatoes and mix well.
Serve with pork chops.