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1
In a large roasting pan, mix 3/4 cup of the olive oil with the garlic, rosemary, lemon zest and 1/2 teaspoon of pepper.
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2
Arrange the pork chops in the pan in a single layer and turn to coat.
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3
Marinate the chops for 1 hour at room temperature or for up to 12 hours in the refrigerator; return to room temperature before roasting.
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4
Preheat the oven to 425 and position the racks in the top and bottom of the oven.
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5
Remove the pork chops from the marinade; scrape off the rosemary, lemon and garlic and let the marinade drip back into the roasting pan.
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6
Transfer the chops to a platter.
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7
Add the parsnips, pears and potatoes to the roasting pan, season with salt and toss to coat with the marinade.
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8
Spread the vegetables on 2 large rimmed baking sheets.
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9
Roast for about 40 minutes, stirring occasionally, until the vegetables are tender; shift the baking sheets from top to bottom and turn them front to back halfway through roasting.
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10
Meanwhile, heat 1 tablespoon of the olive oil in each of 2 large skillets.
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11
Season the pork chops with salt, add them to the skillets and cook over high heat until golden brown on both sides, about 5 minutes total.
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12
Set 4 pork chops on the vegetables on each baking sheet and roast for about 5 minutes for slightly pink meat.
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13
Transfer the pork chops and vegetables to a large platter and serve with the Minted Bread Vinaigrette.
