• If you choose to marinate the pork chops, start with making the rub and rubbing the pork chops. Keep refrigerated for up to 8 hours. Remove from the fridge 30 minutes prior to cooking.

Potatoes and onions:

• Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
• Clean the potatoes and peel them, if desired. Place them on a baking tray. Cut the peeled red onions into wedges and place them on the tray as well.
• Pour 2 tablespoons olive oil, paprika, rosemary and some salt and pepper over the vegetables. Rub them well with your hands to coat all over with the spice and oil mixture. Arrange them on the tray in a single layer.
• Bake for about 15 to 20 minutes or until half-cooked.

Pork chops:

• In the meantime, mix together the olive oil, grated garlic cloves, Worcestershire sauce, cumin, cayenne pepper, sweet paprika, lime zest and juice, salt, and pepper in a small bowl. Rub the pork chops. You can either do it with the hands in a shallow casserole dish or place the chops and the rub in a freezer bag, close it well and rub until the pork chops are evenly coated.
• Take the tray out of the oven. Make some room on the tray for the meat by pushing the potatoes and onions around. Place the pork chops there and roast for 15 to 20 minutes depending on the thickness of the pork chops. Do not overcook or the meat will be dry.
• To check if the meat is done (or better said still slightly pink) you can use a meat thermometer to check the internal temperature. Stick the thermometer into the thickest part of the chop. For a juicy and slightly pink pork chop, the internal temperature should be of about 58-62 degrees Celsius/ 136-145 degrees Fahrenheit.
• If you like the meat well done, give it a few more minutes but do not over cook it. The internal temperature should reach 66 degrees Celsius/ 150 degrees Fahrenheit. The meat will be white, but less tender than above.
• Let the meat rest for about 5 minutes, then serve as suggested above.