Pat pork chops dry. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

Working in batches if necessary, add pork chops to hot pan. Cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

Remove from burner. Rest, 3 minutes.

While pork chops cook, continue recipe.

Cut red potatoes into 1" pieces.

Place red potatoes, sweet potatoes, and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel.

Microwave covered until slightly tender, 6-8 minutes.

Carefully remove from microwave and drain any excess liquid. Bowl will be hot! Use caution.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add all potatoes and 1/4 tsp. salt to hot pan. Wipe bowl clean and reserve.

Stir often until potatoes are tender and slightly browned, 6-8 minutes.

Add potato spice seasoning, a pinch of salt and pepper, butter, and bacon. Stir occasionally until combined and bacon is crispy, 2-3 minutes.

Remove from burner.

While potatoes cook, continue recipe.

In reserved microwave-safe bowl, combine cream base, mustard (to taste), cheese, and 2 Tbsp. water. Microwave uncovered until heated through, 30-60 seconds.

While sauce microwaves, trim and thinly slice green onions.

Carefully remove sauce from microwave and stir to combine.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping pork chop with cheese sauce. Slice pork, if desired. Garnish pork with green onions. Bon appétit!