Wash and chop the potatoes into smaller pieces. I've used a variety that's specific for garnish, but if you don't have it, you can use any type available at home.

Place them on parchment paper on a baking tray to prevent sticking and breaking.

Add 2 tablespoons of olive oil, salt, and pepper to taste.

Mix well to evenly distribute the seasoning, and bake in a preheated oven for 20 minutes at 200 °C (392 °F).

Meanwhile, prepare the marinade for the chops by mixing the remaining oil, soy sauce, minced garlic, apple cider vinegar, tomato sauce, and sugar in a bowl. Set aside.

After the potatoes have been in the oven for 10 minutes, stir them a bit for even baking, and after 20 minutes, it's time to remove them.

Make some space in the center by moving the potatoes towards the edges of the tray and place the pork chops right in the middle.

Add the marinade, saving at least one tablespoon for later. Add salt to taste and bake at 180 °C (356 °F) for 10 minutes initially with heat from both above and below.

After 10 minutes, flip the chops, add the rest of the marinade we had set aside, and bake again, this time using the grill mode for another 10 minutes.

Remove, cover with aluminum foil for about 3 minutes or until ready to serve.