Wash and dry all produce. Preheat the oven to 400 degrees. Mince or grate the garlic. Zest and halve the lemon. Pick the mint leaves from the stems. Finely chop both the mint and parsley. Cut the potatoes into 1-inch cubes. Place in a medium pot with a large pinch of salt and enough water to cover them. Bring to a boil and cook about 15 minutes, until fork-tender. Drain and return to the same pot.

In a small bowl, combine the mint, parsley, garlic, lemon zest, dukkah, and 1 Tablespoon oil. Season with salt and pepper.

Season the pork chops on all sides with salt and pepper. Place on a lightly oiled baking sheet, and top with an even layer of the dukkah rub. Place in the oven for 12-15 minutes, until the pork is cooked through.

Mash the drained potatoes with a fork or potato masher until smooth. Incorporate 3 Tablespoons sour cream, 1/2 Tablespoon butter, a drizzle of oil, and a large pinch of salt and pepper. Cover to keep warm.

Toss the salad: Toss the arugula in a medium bowl with a drizzle of oil, a squeeze of lemon, and a pinch of salt and pepper.

Plate: Serve the dukkah-crusted pork chops on a bed of mashed potatoes alongside the lemony greens. Enjoy!