Throughly rinse produce and pat dry. Thinly slice green onions on a bias (45 degree angle). Chop cremini mushrooms into thin slices. Chop red bell pepper into 1/4" pieces. Stem kale and chop leaves into 1" pieces. Rinse and drain cannellini beans.

Preheat the oven to 375 degrees and prepare a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse pork chops and pat dry. Rub both sides of the chops with the Home Chef Southern Spice, ensuring even coating. Let the chops rest on a plate for 10 minutes to absorb the spice flavor.

Add 1 Tbsp. olive oil to a medium pan over medium-high heat. Once pan is hot, sear the chops on each side for 3-4 minutes, or until chops begin to brown. Place the chops on the prepared baking sheet and in the oven for 5 minutes on each side, or until internal temperature of chops reaches 145 degrees. Remove chops and let rest for a few minutes.

While the chops are roasting, heat a medium pan over medium heat and add 2 Tbsp. olive oil. Add the mushrooms and green onions and cook for 1-2 minutes. Then add the pepper, kale, and drained cannellini beans and sauté for 2-3 minutes or until beans and vegetables are soft. Salt and pepper to taste.

In the center of the plate, make a small pile of succotash. Top the succotash with a pork chop. Place a small amount of succotash on top of the chop for garnish.