Place potatoes on a microwave-safe plate. Cover with a damp paper towel. Microwave covered until tender, 6-8 minutes.

Carefully remove from microwave. Using the flat side of an object (like a drinking glass), press down gently to smash each potato until 1/2" thick.

While potatoes microwave, trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine BBQ sauce and jam. Set aside.

Pat pork chops dry and season both sides with 1/2 tsp. salt and a pinch of pepper.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add broccoli, white portions of green onions, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 4-6 minutes.

Uncover and add 2 tsp. olive oil, potatoes, and garlic salt. Stir occasionally until potatoes start to brown, 3-4 minutes.

Top evenly with cheese. Cover and cook until cheese melts, 2-3 minutes.

Remove from burner.

While vegetables cooks, continue recipe.

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

Add pork chops to hot pan and cook until golden brown and pork reaches 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. Add BBQ mixture and flip pork occasionally until coated, 2-3 minutes.

Remove from burner. Rest, 3 minutes.

While pork chops cook, continue recipe.

In another mixing bowl, combine sour cream, ranch seasoning, and 1 tsp. water. 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 vegetables with crema and green portions of green onions. Bon appétit!