First I made the mashed potatoes.When you do it, make the roasted veg first. No biggie but I made the potatoes first & they were luke warm upon serving.
Use whatever potato(es) please you. I opted for red b/c my little shopper did not want yukons. (Red is more attractive, after all.) Think shrieking toddler in the super. Ok, red it is!
We had leftover 1/2 & 1/2 from the quiche so I used that. Use heavy cream or any fat form of milk. I generally use whole milk but tend to compensate with lots of butter. Pour your poison into a measure (1/3 cup for 1 lb potatoes) and allow to warm up a bit while you cook.
Also included: 2 TB butter, a few cloves of garlic (chop it) and a potato masher.
Put potatoes in a pot, cover with 1" water and put on to boil. Once boiling, reduce to simmer and cook for 15 minutes. Test with a pointy knife. It should slide right in. Drain and set potatoes aside, put butter in on medium low and melt.Add garlic and cook until softened, stop when it starts to brown.
Slice cooked potatoes (skins on) in half, then quarter halves. This will make them easier to mash. Put the pieces into the butter and mash away! Do it minimally, they can turn gummy if you work it too much. Pour in the dairy and incorporate. Salt & pepper to taste.
Pare off the skins of 4 carrots and 2 parsnips and cut into pieces no more than 1" long and 1/2" thick. Cut 1/2 of a red onion into quarters. Remove and throw out any green innards. 
Put in a dish you can cover and drizzle a scant amount of olive oil over (1TB) and salt & pepper (and any herbs you want). Cover and shake to evenly coat.
Roast (I use nonstick foil) at 400º for 10 minutes, toss veg then increase heat to 450º for another 20 minutes. Make sure to keep an eye out and toss them again and/or adjust the cooking time.
The pork chops went right into the used veg bowl and I used tongs to handle. Lightly coat both sides with olive oil then S & P both sides. Heat your covered skillet/saucepan on medium high (no oil in the pan).
Someone kept saying, "It's time for dinner!" and "Dinner's almost ready!" repeatedly so I appeased him with a bowl of the potatoes.
Cook the chops in the hot pan, time for 3 minutes. Pork is ready to turn if it's not sticking to the pan. Partially cover it to keep the oil spray/smell down.
Turn then cover and cook remaining 3 minutes. Put on a plate and cover. Typically I use foil but in a vain of environmental consciousness I opted for a plastic bottom from a reused takeout container. The chops continue to cook in their residual heat and will release some juices onto the plate on which they sit.
Pour your glass of white wine (or from a bottle) into the pan. Bring to a nice simmer and reduce the volume by half. Add a good plop (2 TB?) of mustard, a grainy one is nice.
Have and encourage your curious child help out even if it's no help ;D
The roasted veg are done!
The tester cleared his plate! He didn't eat more potatoes since he had a bowl earlier. The large red onion pieces were rejected, understandably (should have cut down).
He was nice enough to fork them over to me, explaining they were yummy birthday cake! That did the trick and I gobbled them up!
