Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub and halve fingerling potatoes. Chop mushrooms. Mince garlic. Stem rosemary and chop leaves. Finely chop parsley. Rinse pork chops and pat dry.

Bring a small pot with potatoes, covered with cold water and a pinch of salt, to a boil. Put a colander in the sink. Cook until fork-tender, about 10-12 minutes. Drain and return potatoes to the pot. Stir in butter, garlic, half the parsley (reserving remaining for garnish), and salt and pepper to taste. Warm on medium heat for 3 minutes, or until garlic butter becomes warm. Set aside.

In a mixing bowl, add sliced mushrooms, 2 tsp. olive oil, and a pinch of salt and pepper, tossing so mushrooms are coated. Evenly arrange the mushrooms on the baking sheet (no overlapping) and roast for 7-10 minutes, or until golden brown and fork tender. Remove from oven and set aside.

In another mixing bowl, place the pork chops, rosemary, brown sugar, and a pinch of salt and pepper. Stir or rub with hands to evenly coat the chops.

In a medium pan, warm 1 tsp. olive oil over medium heat. Once warm, add the pork chops and cook for 5-6 minutes on each side, or until brown sugar caramelizes and chops are firm. Internal temperature of chops should be at minimum 145 degree. Set aside and let rest.

Place a pork chop in the center of the plate. Add a serving of potatoes next to the chop.Top with roasted mushrooms. Drizzle any remaining garlic and parsley butter from the potatoes over the dish. Garnish with remaining fresh parsley.