Add potatoes to a microwave-safe bowl, cover + microwave 3 min; stir, cover + microwave 2-4 min; rest 2-3 min; mix in salt/pep, 1 tbsp oil, chopped parsley + balsamic vinegar

Place chops in a zip-top plastic bag + pound with a meat mallet or rolling pin into ¼ to ½-inch thick; place ½ cup pancake mix into a bowl + season generously with salt/pep; (don't dry off chops) dip both sides of chops in pancake mix, pressing to coat evenly

Heat 1 tbsp oil in skillet over medium, add chops + cook 3-4 min each side til cooked through, no pinkness remains + internal temperature 145°

Divide all to plates + serve chops with a lemon wedge