Cut potatoes into 1" pieces.

Place potatoes and 1 Tbsp. water in a microwave-safe bowl. Cover with a damp paper towel. Microwave covered until slightly tender, 6-8 minutes.

Carefully remove from microwave. Drain any excess liquid. Set aside.

While potatoes microwave, continue recipe.

Pat pork chops dry and season both sides with garlic pepper and 1/4 tsp. salt.

Place a large 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 to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork chops cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add microwaved potatoes, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until potatoes are mostly tender and lightly browned, 6-8 minutes.

Add Brussels sprouts and stir occasionally until tender, 3-5 minutes.

Add half the minced garlic and parsley (reserve remaining for sauce), butter, and garlic salt and stir until melted and combined, 30-60 seconds.

Remove from burner.

Return pan used to cook pork to medium heat and add 1 tsp. olive oil. Add remaining minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.

Stir in cream cheese, Parmesan, half the Italian seasoning (remaining is yours to use as you please!), 1/4 cup water, and a pinch of salt and pepper. Stir occasionally until bubbling and slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pork chop with sauce. Bon appétit!