Preheat the oven to 200°C (400°F).
Season the pork chops with salt and black pepper on both sides.
In a bowl, combine the diced bacon, chopped garlic, lemon zest, chili flakes and chopped rosemary. Rub this mixture over the pork chops, making sure they are evenly coated. Leave them to marinate for at least 10 minutes.
Heat vegetable oil in a skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes on each side until browned. Transfer them to a baking tray and cook them in the preheated oven for about 20-25 minutes or until cooked through.
In the meantime, prepare the potatoes. In a saucepan, combine the diced potatoes, salt, black pepper, chopped parsley, grated parmesan, garlic powder, onion powder and olive oil. Pour in the water and bring to the boil. Reduce the heat and simmer until the potatoes are tender and the liquid has reduced, about 15 to 20 minutes.
While the potatoes are cooking, prepare the lemon and parsley sauce by combining the lemon juice, salt and black pepper in a small bowl. Mix well and let rest.
Once the pork chops are cooked, remove them from the oven and let them rest for a few minutes.
Serve the pork chops with the cooked potatoes and season with the lemon and parsley sauce.
Decorate as desired with additional chopped parsley. Enjoy your delicious pork chops accompanied by potatoes and lemon parsley sauce!
Feel free to adjust seasonings and ingredients based on your taste preferences. Enjoy your meal!
