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.

Coarsely chop walnuts.

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

Halve and peel shallot. Cut half into 1/4" dice.

Pat pork chops dry and season all over with steak seasoning.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add shallots, diced pear, 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 pear is 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. 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. Stir to combine.

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

Plate dish as pictured on front of card, topping pork chop with chutney. Garnish salad with walnuts. Bon appètit!