Seared Pork Chops with Sweet Potato Salad

2 boneless, center cut pork chops
1 lemon
1 red onion
3/4 pound of baby sweet potatoes
1 large bunch parsley
2 T butter

Preheat oven to 450*.  Zest the entire lemon.  Quarter and seed the lemon.  Peel, halve and thinly slice the onion.  Halve the sweet potatoes lengthwise.  Pick the parsley off the stems and discard stems.

Place the potatoes on a sheet pan.  Drizzle with olive oil and season with salt and pepper, toss to coat.  Arrange with cut sides down and roast for 30  minutes. and then scoop into a bowl.

Once the potatoes have roasted 20  minutes, pat the pork chops dry with paper towels, season with salt and pepper on both sides.  In a large pan, heat 2 T olive oil on med-high heat until hot.  Add the pork chops and cook 2-4 minutes per side or until browned and cooked through.  Transfer to a plate and cover with foil to rest.

To the bowl of sweet potatoes, add the zest, parsley, onion and juice of 2 lemon wedges.  Drizzle with olive oil and toss to coat.  Season with salt and pepper to taste.

Heat the pan of reserved pork chop juice on medium until hot.  Add the juice of the remaining lemon wedges and 1/4 cup water.  Cook, stirring occasionally and scraping up any browned bits from the pan (about 2-3 minutes).  Add the butter, season with salt and pepper.  Cook, stirring occasionally, 30 seconds to 1 minute or until thoroughly combined.  Remove from heat, season with salt and pepper to taste.  Use this to top the seared pork chops.