Cut potatoes into 1" pieces. Place potatoes and 1 Tbs. water in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until lightly tender, 6-8 minutes.

Carefully remove from microwave, drain any liquid from bowl.

While potatoes microwave, continue recipe.

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

Place a 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 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 and tent with foil. Rest, 3 minutes.

Wipe pan clean if needed and reserve.

While pork chops cook, continue recipe.

Place a large pan over medium-high heat. Add 2 tsp olive oil and potatoes, 1/4 tsp. salt and pinch of pepper to hot pan. Cook, stirring often until potatoes are mostly tender and lightly browned, 6-8 minutes.

Add brussels sprouts and cook 3-5 more minutes until tender. Add half the minced garlic. Add garlic butter and garlic salt stir until melted.

Return pan used to cook pork to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Stir often until fragrant, 30-60 seconds.

Stir in cream cheese, Parmesan, half the Italian seasoning (remaining is not used), 1/4 cup water and pinch of salt and pepper. Stir occasionally until bubbling and slightly thickened, 1-2 minutes.

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

Remove from burner.

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