Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks, 8 cups water, and 2 tsp. salt to a boil.

Once boiling, cook until fork-tender, 14-18 minutes.

Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.

While potatoes cook, continue recipe.

Mince chives.

Evenly spread panko on a plate.

Pat pork chops dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap. Season both sides with half the onion salt (reserve remaining for potatoes) and 1/4 tsp. pepper.

Evenly coat both sides of pork with mayonnaise.

Place pork onto plate with panko and flip until coated on both sides, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay pork chops away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 3-6 minutes.

Remove from burner. Transfer pork to towel-lined plate. Rest, 3 minutes.

Evenly top with a pinch of salt.

While pork chops cook, continue recipe.

Add softened butter, creme fraiche, and remaining onion salt to pot with potatoes. Mash until combined.

If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Add chives and stir to combine.

In a mixing bowl, combine arugula, half the vinegar (to taste; remaining is yours to use as you please!), and 1 tsp. olive oil.

Plate dish as pictured on front of card, topping pork chop with arugula. Garnish with hot honey (to taste). Bon appétit!