Place whole potatoes in a medium pot and cover with water.

Bring to a boil. Once boiling, add 2 tsp. salt and stir. Cook uncovered until potatoes are tender, 14-16 minutes.

You should be able to easily insert the tip of a knife into the potatoes. Check smaller potatoes for doneness sooner.

Drain potatoes in a colander and set aside to cool, at least 10 minutes.

Reserve pot; no need to wipe clean.

While potatoes boil, continue recipe.

Cut apple into 1/4" slices. Peel before cutting, if desired.

Mince chives.

Halve and peel onion. Thinly slice.

Pat pork chops dry, and season both sides with savory seasoning, 1/4 tsp. salt, and a pinch of pepper.

Once cool enough to handle, transfer potatoes to prepared baking sheet and spread into a single layer. Lightly smash each potato with the palm of your hand or a flat object (the bottom of a glass works) into a 1/2" disc.

Drizzle all over with 2 tsp. olive oil and season both sides with 1/4 tsp. salt and a pinch of pepper. Top evenly with cheese.

Roast in hot oven until crispy, 16-18 minutes.

While potatoes roast, continue recipe.

Return pot used to cook potatoes to medium-high heat.

Add 2 tsp. olive oil, onion, and 1/4 tsp. salt to hot pot. Stir occasionally until browned, 10-12 minutes.

If pan becomes dry, add water, 1 Tbsp. at a time, as needed.

Add apples, 2 Tbsp. water, vinegar, and a pinch of salt. Stir occasionally until apple starts to soften and brown, 4-6 minutes.

Stir in butter until combined. Remove from burner.

While onions and apples cook, continue recipe.

Place a medium non-stick pan over medium-high heat.

Add 2 tsp. olive oil and pork chops to hot pan. Cook until pork 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.

Plate dish as pictured on front of card, topping pork chops with apple-onion mixture and garnishing potatoes with sour cream and chives. Buon appetito!