Preheat the oven to 425 degrees. Cut off the stems and quarter the brussel sprouts, quarter the cleaned purple potatoes, slice the red onion, pick the parsley off the stems, finely chop. Pat the pork chops dry and season with 1 tablespoon of garlic powder, salt, and pepper. Place the flour on a paper plate and dredge the chops, shaking off the excess.
Arrange the sprout, potatoes, and onion, on a baking sheet. Season with the remaining garlic powder, paprika, and salt and pepper. Drizzle with olive oil and toss to coat. Place in the oven on the middle rack and roast for 18-25 minutes until crispy and browned.
While the vegetables roast heat a large skillet over medium high heat with some olive oil. Add the chops and cook until golden brown on both sides and cooked through. Set aside to rest.
Plate the vegetables, sprinkle the goat cheese crumbles, top with the chops and parsley.