Quarter potatoes.

Place potatoes on prepared baking sheet and top with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasonings into potatoes and spread into an even layer.

Roast in hot oven until fork-tender and golden-brown, 20-22 minutes, flipping once halfway through.

While potatoes roast, continue recipe.

Halve pear lengthwise and core. Cut one half into 1/4" dice. Thinly slice remaining half. Place sliced pears in a mixing bowl and cover with water. Set aside.

Halve and peel shallot. Cut one half into 1/4" dice (remaining half is yours to use as you please!).

Pat pork chops dry and season both sides with steak seasoning.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add shallots, diced pears, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir until combined and softened, 2-3 minutes.

Add 1/4 cup water and half the vinegar (reserve remaining for salad). Cover and bring to a simmer. Once simmering, stir occasionally until pears are tender and water is almost evaporated, 4-6 minutes.

Remove from burner. Uncover and stir in half the honey (reserve remaining for salad) until thoroughly combined. Transfer to another mixing bowl and cover. Wipe pan clean and reserve.

Return pan used to cook chutney to 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. Rest, 3 minutes.

While pork cooks, continue recipe.

In another mixing bowl, combine remaining vinegar, remaining honey, 2 tsp. olive oil, and a pinch of salt and pepper.

Drain sliced pears. Add sliced pears and spinach to bowl with dressing. Gently toss or stir to coat.

Plate dish as pictured on front of card, topping pork chop with chutney and garnishing salad with walnuts. Bon appétit!