Cut potatoes into 1" chunks.

Place on prepared baking sheet and toss with 2 tsp. olive oil and 1/4 tsp. salt. Spread into a single layer.

Roast in hot oven until potatoes are tender and browned, 22-25 minutes, flipping halfway through.

While potatoes roast, continue recipe.

Stem, seed, remove ribs, and cut bell pepper into 1/4" dice.

Mince half the garlic (remaining is yours to use as you please!).

Pat pork chops dry and season both sides with half the garlic salt (reserve remaining for sauce) and a pinch of pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and 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. Transfer to a plate. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

While pork chops cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add bell peppers to hot pan. Stir occasionally until tender, 5-8 minutes.

Add roasted potatoes and chile and cumin rub. Stir until combined and heated through, 30-60 seconds.

Remove from burner.

While hash cooks, continue recipe.

Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.

Add brown sugar, vinegar, and remaining garlic salt. Stir to combine. Bring to a simmer.

Once simmering, stir occasionally until sugar has dissolved, 1-2 minutes.

Remove from burner. Add butter and stir to combine.

Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!