The star of this simple dinner is a big meaty pork chop, brined to be extra juicy. Little potatoes roast in the same pan, and sweet carrots and sugar snaps butter it up on the side.
Preheat the oven to 425°F. Remove the pork chop from the brine and pat dry with paper towels. Cut the potatoes into halves or quarters, depending on size.
In a cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons olive oil. Add the pork chop and cook until it begins to brown on the first side, 3 to 5 minutes. Flip the pork chop, add the potatoes to the pan, and season with salt and pepper. Transfer the pan to the oven and roast until the pork is nearly firm or a meat thermometer registers 135°F when inserted into the thickest part, and the potatoes are tender, 25 to 30 minutes. Transfer the pork chop to a cutting board to rest, 5 minutes. Slice the meat across the grain.
Meanwhile, cut the carrots lengthwise into halves or quarters, depending on size. Trim the sugar snaps, removing the strings if necessary.
In a frying pan over medium-high heat, combine ½ cup water and ¼ teaspoon salt. Bring to a simmer, add the carrots, and cook until nearly tender, 3 minutes. Add the sugar snaps and cook until bright green, 1 to 2 minutes longer. Drain any remaining water from the pan, if necessary. Add 2 tablespoons butter and stir to melt and coat. Squeeze with lemon and season with salt to taste.
Transfer the sliced pork to plates, and spoon the roasted potatoes and buttered vegetables on the side. Grind with pepper and serve warm, with more butter for spreading.
The pork may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.