Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

While water comes to a boil, pat pork dry with paper towels. Season with half the garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden, 1-2 min per side, then transfer to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-12 min.**

While pork pan-fries, thinly slice mushrooms. While pork roasts, heat the same pan over medium-high. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until softened, 4-5 min. Add flour and remaining garlic salt. Cook, stirring often, until veggies are coated, 30 sec. Add 1 cup water (dbl for 4 ppl), broth concentrate and half the balsamic glaze. Bring to a gentle boil. Once boiling, reduce heat to medium. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with pepper.

While sauce cooks, thinly slice chives. Add remaining balsamic glaze and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spinach and half the chives, then toss to coat.

When potatoes are fork-tender, roughly mash in cream, remaining chives and 1 tbsp butter (dbl for 4 ppl) until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper.

When pork is done, transfer to a plate to rest. Stir any pork juices from the baking sheet into sauce. Thinly slice pork. Divide pork, potatoes and salad between plates. Spoon sauce over pork.