Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Trim and discard the bottom 1-inch from asparagus. Peel, then mince or grate garlic. Peel, then cut shallot into 1/2-inch slices. Add asparagus and 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Set aside. Pat pork dry with paper towels, then season with seasoned 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, 2-3 min per side. (NOTE: Pork will finish cooking in the next step.)

Add pork to the baking sheet with asparagus. Roast in the top of the oven, until asparagus is tender-crisp and pork is cooked through, 8-10 min.**

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), shallots and garlic. Cook, stirring often, until shallots soften, 1-2 min. Sprinkle over Cream Sauce Spice Blend. Cook, stirring often, until fragrant 1-2 min. Add honey, Dijon and 1/2 cup water to the pan. Season with salt and pepper. Cook, stirring often, until sauce thickens, 3-4 min.

Divide asparagus, potatoes and pork chops between plates. Spoon honey-Dijon sauce over top.