Before starting, preheat the broiler to high. 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-high. Simmer uncovered until almost fork-tender, 8-9 min. (NOTE: Potatoes will finish cooking in step 3.)

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat pork chops dry with paper towels. Season with salt, pepper and BBQ Seasoning. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook until golden-brown, 2 min per side. Transfer pork to a foil-lined baking sheet. Reserve half the chipotle sauce in a small bowl. Spread remaining chipotle sauce over pork.Broil in the middle of the oven until pork is lightly charred and cooked through, 5-6 min.**

Meanwhile, trim green beans, then cut into 1-inch pieces. When potatoes have boiled for 8-9 min, add green beans to the pot with potatoes. Cook until potatoes and green beans are fork-tender, 3-4 min. Drain and return potatoes and green beans to the same pot, off heat.

Meanwhile, drain pickles, reserving pickle juice, then finely chop. Thinly slice green onion. Peel, then mince or grate garlic.Combine mayo, mustard, reserved pickle juice, garlic and 1/2 tsp (1 tsp) sugar in another small bowl.

Add pickles, mayo dressing and half the green onions to the pot with potatoes and green beans. Season with salt and pepper, to taste, then stir to combine.Add any pork juices from the baking sheet to the small bowl with reserved chipotle sauce, then stir to combine.

Thinly slice pork chops.Divide pork chops and potato salad between plates. Spoon chipotle drizzle over pork chops.Sprinkle remaining green onions over plate.