Bring a large pot of salted water to the boil and cook the potatoes for 10 minutes, or until tender. Drain, toss in butter and parsley, and set to one side.
Steam zucchini and snow peas over simmering water until tender and bright green, set aside and keep warm.
Heat the oil in a large frypan. Add the pork chops, and cook for 2 minutes each side. Top with the juice and zest of the orange,, and cook for a further minute. Cook the chops on a medium to high grill for 3 minutes on each side.
Serve the chops with the warm vegetables.
BBQ or Grill
Dinner for 2