Combine olive oil, soy sauce, Worcestershire sauce, garlic, lemon juice and parsley in a ziploc bag.
Add pork chops to the ziploc bag; close and turn to coat evenly.
Refrigerate for 30 minutes to 1 hour.
Preheat oven to 375°F.
Grease a large sheet pan with cooking spray and set aside.
Precook the potatoes in boiling water for 3 minutes; rinse with cold water and drain.
In a small mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper; gently toss the potatoes with the mixture.
Transfer potatoes onto one side of previously prepared sheet pan.
Remove pork chops from the marinade; discard marinade.
Arrange the pork chops onto the opposite side of the potatoes.
Place sheet pan in the oven and roast for 35 to 40 minutes, or until pork chops are cooked through and potatoes are fork tender.
Internal temperature of the pork chops should be around 145°F to 150°F degrees.
Remove from oven and let rest about 3 minutes.
Garnish with chopped parsley.
Serve.