Preheat the oven to 375 degrees. Prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Thinly slice garlic. Coarsely chop parsley. Slice wild mushrooms. Scrub fingerling potatoes.

Add sliced mushrooms to a mixing bowl. Add 1 Tbsp. olive oil and a pinch of salt and pepper and mix together with hands or a spatula to incorporate. Place on a baking sheet and roast in the oven for 7-10 minutes, or under golden brown and fork tender. Remove from oven and set aside.

Bring a small pot with potatoes covered with water and a dash of salt to a boil. Cook until fork tender about 15 minutes. Drain and return potatoes to pot. Stir in butter, salt and pepper to taste, and sprinkle with chopped parsley. Cover and reserve.

Rinse pork chops and pat dry. Lightly coat chops with Autumn Spice Rub. Heat large pan over medium-high heat and cook chops on each side for 5-7 minutes, or until internal temperature reaches 145 degrees. Rest chops for a few minutes.

Compose a pile of fingerling potatoes in the middle of the plate. Lay pork chop against the potatoes. Top with roasted wild mushrooms. Drizzle remaining garlic and parsley butter from potatoes over the dish.