Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Wash your potatoes and cut them into 1 inch cubes.

Add the chopped potatoes, the baby carrots, and green beans to a large sheet pan.

Pour the olive oil, lemon juice, garlic powder, parsley, and salt and pepper over the top and toss well to coat.

Arrange the veggies to lay as flat as possible on the sheet pan.

Place the sheet pan in your preheated oven and bake for about 10 minutes.

Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste.

Rub the mixture onto both sides of the pork chops and set aside. (If you have the time, this step can be done the night before if you want a more flavourful meat.)

After ten minutes, nestle the pork chops between the veggies making sure that the surface you place them on is oiled well.

Bake for another 10-15 minutes or until the pork reaches an internal temperature of 145 degrees Fahrenheit (62 degrees Celsius).

For juicier pork, remove the veggies and cover your pan with aluminum foil for 10-15 minutes, letting the meat rest.

Serve with a sprinkling of fresh parsley, if desired.