Preheat your oven to 425°F.
Bring a pot of salted water to a boil.
Place a baking dish with canola oil in the oven to pre heat for 10 minutes.
Blanch potatoes in boiling water for about 5 minutes. Do the same to the Brussel sprouts. Strain the brussels and potatoes and pat off excess water with paper towel. Let cool and cut the brussels and potatoes in half.
Toss in corn starch and then throw in hot baking dish. Season with salt pepper.
When potatoes start to crisp after approx. twenty minutes add in chicken stock and lemon juice. Finish cooking for another twenty minutes or until most of chicken stock has evaporated and coated potatoes.
While your potatoes are in the oven season your pork chops with olive oil and Italian seasoning.
Pre heat your pan on medium high heat and cook pork chops until nicely browned on both sides and cooked through approx. 5 minutes per side.
Serve pork chops with spoonful of potatoes and brussels and top with a dollop of tzatziki and lemon zest.