Preheat and plan timing: Set oven to 425°F (220°C). This high starting temperature helps the potatoes get crisp and the pork will get a quick oven finish without drying. Have a rimmed baking sheet, a heavy skillet (cast iron preferred) and a second skillet for the succotash ready.

Parboil the potatoes (why: to ensure a tender, fluffy interior before roasting so they crisp evenly). Put 800 g halved new potatoes in a pot, cover with cold water, add 1 tsp kosher salt, and bring to a simmer. Cook 8–10 minutes until just tender when pierced with a knife but not falling apart. Drain and steam briefly in the pot with lid off for 1 minute to dry the surface—drier potatoes brown better.

Season and roast the potatoes (why: roasting at high heat develops Maillard browning for crisp edges and concentrates flavor). Toss the drained potatoes with 2 tbsp olive oil, 1 tbsp minced rosemary, 1 tbsp of the butter (softened), 1/2 tsp salt and a few grinds of pepper. Spread in a single layer on a rimmed baking sheet. Roast on the top rack for 25–30 minutes, turning once halfway, until golden and crisp around the edges.

Prep the pork chops while potatoes begin roasting (why: resting ingredients and prepped aromatics save time and ensure even cooking). Pat 4 bone‑in pork chops very dry with paper towels (dry surface = better sear). Season both sides liberally with salt and pepper. Mix remaining 2 tbsp olive oil, 3 tbsp softened butter, 3 tbsp minced parsley, 3 minced garlic cloves and 3 tbsp minced rosemary to form a loose herb butter (save a small amount of chopped parsley for the succotash finish). Reserve a teaspoon of the mixture to finish the chops after cooking.

Sear the pork to build a crust (why: a hot pan and quick sear create a flavorful browned exterior via the Maillard reaction, which also locks juices). Heat a heavy skillet over medium‑high heat until just smoking. Add a thin film of neutral oil or a little olive oil. Sear pork chops 2½–3 minutes per side until a rich golden crust forms—resist moving them around. If chops are very thick (over 1¼"), sear the edges for 30–45 seconds to render fat.

Finish chops in the oven and baste (why: finishing gently in the oven cooks evenly through without burning the crust; basting with butter adds flavor and helps set internal temperature). After searing, add the reserved herb‑butter spooned over the chops, then transfer the skillet or the chops to the oven (place skillet on middle rack next to potatoes if there's space). Roast 6–10 minutes, depending on thickness, until internal temperature reaches 145°F (63°C) at the thickest part. Remove and tent loosely with foil for 5 minutes—carryover will raise the temp to a perfect medium doneness and allow juices to redistribute.

Make the charred corn succotash while chops rest (why: the succotash is a quick, high‑heat component and is best cooked last so it stays bright and crisp). Heat a second skillet over high heat until hot. Add 1 tbsp olive oil and the 80 g per serving of corn kernels (for all servings: 320 g). Spread into a single layer and let the kernels sit without stirring for 2–3 minutes to get color, then toss and cook another 2 minutes until some kernels are nicely browned. Reduce heat to medium, add the diced red pepper (200 g) and remaining minced garlic clove, and sauté 2–3 minutes until softened but still bright.

Finish the succotash (why: butter and acid finish bring richness and brightness to balance the pork and potatoes). Turn off the heat and stir in remaining butter (3 tbsp), chopped parsley (reserve a little for garnish), and the juice of 1 lemon. Season with salt and pepper to taste. The butter mellows the char and the lemon brightens the whole dish.

Check potatoes and crisp if needed (why: oven placement and pan crowding can affect browning). If potatoes need extra color, return them to the oven on a high rack for 3–5 minutes. Toss with remaining herb butter (if any) when finished for gloss and flavor.

Plate and serve (why: resting chops and finishing touches preserve juiciness and layered flavors). Place a bed of lemony succotash, add a portion of roasted new potatoes, and set a pork chop over the potatoes or beside them. Spoon any butter and juices from the pork skillet over the chops. Garnish with the remaining chopped parsley and a short squeeze of fresh lemon if desired. Serve immediately.