Cut potatoes into 1" pieces. Place potatoes and 1 Tbsp. water in a microwave-safe bowl and cover with a damp paper towel.

Microwave covered until slightly tender, 6-8 minutes.

Carefully remove from microwave and drain any excess liquid.

While potatoes microwave, trim and thinly slice green onions, keeping white and green portions separate.

Pat pork chops dry and season both sides with rotisserie chicken seasoning and 1/3 the garlic salt (reserve remaining for vegetables).

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. Rest, 3 minutes.

While pork cooks, continue recipe.

Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil. Transfer microwaved potatoes to hot pan. Stir often until potatoes are tender and lightly browned, 6-8 minutes.

Wipe bowl clean and reserve.

Add Brussels sprouts, white portions of green onions, half the softened butter (reserve remaining for bacon butter), remaining garlic salt, and 1/4 tsp. pepper. Stir occasionally until Brussels sprouts are tender, 3-5 minutes.

Evenly top vegetables with cheese and cover until melted, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Add bacon to reserved microwave-safe bowl. Microwave uncovered until crispy, 30-60 seconds.

Carefully remove from microwave and set aside to cool, 3-5 minutes.

Add remaining softened butter and stir to combine. Set aside.

Plate dish as pictured on front of card, topping pork chop with bacon butter and garnishing vegetables with green portions of green onions and sour cream. Bon appétit!