Preheat your oven to 425°F (220°C) to ensure it's hot when you're ready to roast.

Season both sides of the pork chops generously with salt, black pepper, dried thyme, and dried rosemary. Set them aside while you prepare the potatoes.

Peel and dice the medium-sized potatoes into bite-sized chunks. Place them in a large mixing bowl.

Thinly slice the onion and mince the garlic cloves. Add them to the bowl with the potatoes.

Drizzle the olive oil over the potatoes, onions, and garlic. Season with additional salt and black pepper to taste. Toss everything in the bowl to coat the potatoes evenly with the oil and seasonings.

Line a large sheet pan with aluminum foil or parchment paper for easy cleanup. Grease it with a bit of cooking spray or additional olive oil. Spread the seasoned potatoes, onions, and garlic evenly on the sheet pan.

Place the seasoned pork chops on top of the potatoes and onions on the sheet pan.

Pour the chicken or vegetable broth over the potatoes on the sheet pan. This will help create a flavorful sauce and keep everything moist.

Place the sheet pan in the preheated oven and roast for approximately 25-30 minutes, or until the pork chops are cooked through (reaching an internal temperature of 145°F or 63°C) and the potatoes are tender and golden brown.

Once done, remove the sheet pan from the oven. Garnish with chopped fresh parsley if desired. Allow the pork chops to rest for a few minutes before serving.

Serve your delicious Pork Chops and Potatoes hot, spooning some of the flavorful juices from the pan over the pork chops and potatoes for extra flavor.