• Peel, then cut onion into quarters. (NOTE: Don't remove the core as this will help keep the onion intact while grilling.)
• Cut potatoes into 1/4-inch pieces.
• Thinly slice chives.
• Stir together maple syrup and hot sauce in a small bowl. Set aside.
• Pat pork dry with paper towels.
• Add pork, Southwest Spice Blend, 1/4 tsp (1/2 tsp) salt and 1 tbsp (2 tbsp) oil to a medium bowl. Toss to coat, then set aside.

• 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.

• Add pork to the grill. Close lid and grill, flipping once, until cooked through, 5-6 min per side.**
• Add onions to the other side of the grill. Close lid and grill, turning until grill-marked on all sides, 3-4 min.

• Roughly chop onions, discarding the root.
• Add vinegar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a large bowl. Season with salt and pepper, then whisk to combine.
• Add spring mix, cranberries and grilled onions. Toss to combine.

• Drain and return potatoes to the same pot, off heat.
• Roughly half the chives, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks.) Season with salt and pepper, to taste.

• Divide pork, salad and smashed potatoes between plates.
• Drizzle hot maple sauce over pork.
• Sprinkle remaining chives over top.

Si vous avez choisi les poitrines de poulet, les préparer et les cuire de la même façon que les côtelettes de porc**.