Peel and cut potatoes into large evenly-sized chunks.

Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 14-18 minutes.

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

Add sour cream, half the butter (reserve remaining for sauce), garlic salt, a pinch of pepper, and half the potato cooking water. Mash until combined and smooth. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

While potatoes boil, prepare ingredients.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Pat pork chops dry, and season both sides with 1/4 tsp. salt and seasoning rub.

Place Brussels sprouts on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper.

Spread into a single layer, cut-side down, and roast in hot oven until tender and browned, 10-15 minutes.

While Brussels sprouts roast, cook pork chops.

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 pork to a plate and tent with foil. Rest, 3 minutes. Keep pan over medium heat.

Add peach preserves to hot pan and stir, scraping up any brown bits from pan.

Add 2 Tbsp. water, mustard, red pepper flakes (to taste), and a pinch of salt. Stir often until slightly thickened, 1-2 minutes.

Remove from burner. Stir in remaining butter. Return pork chops to pan and flip until glazed.

Plate dish as pictured on front of card, spooning extra sauce in pan over pork chops. Bon appétit!