Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Quarter apple and remove core. Cut into ½" chunks. Place Brussels sprouts and apple on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into hash. Spread into a single layer on one half of baking sheet and roast in hot oven until hash starts to brown, 12-13 minutes. Remove from oven. Hash will finish cooking in a later step. While Brussels sprouts and apple roast, prepare ingredients.

Stem rosemary. Wrap rosemary leaves in a paper towel and microwave, 2 minutes. Chop microwaved rosemary. In a mixing bowl, combine rosemary, breadcrumbs, and cheese. Set aside. Pat pork chops dry, and season both sides with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and sear until browned on one side, 3-4 minutes. Transfer pork chops to empty space on baking sheet, seared-side up. Spread mustard on pork chops and top with rosemary-cheese mixture. There may be some mixture left over. Reserve pan; no need to wipe clean. Bake in hot oven until hash is tender and pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes. Gently toss hash with 1 tsp. olive oil and a pinch of salt. Baking sheet will be hot! Use a utensil. Rest pork, 3 minutes. While pork rests, make sauce.

Return pan used to cook pork chops to medium heat and add ¼ cup water and demi-glace. Bring to a simmer. Once simmering, stir occasionally until liquid is reduced by half, 1-2 minutes. Remove from burner and stir in butter.

Plate dish as pictured on front of card, placing pork on sauce. Bon appétit!