• Wash and dry produce. • Cut bacon* crosswise into 1⁄2-inch pieces. • Heat a large dry, preferably nonstick, pan over medium-high heat. Add bacon and cook, stirring occasionally, until bacon begins to crisp and fat renders, 4 minutes. (The bacon will finish cooking in the next step.) • Meanwhile, in a medium microwave-safe bowl, combine broccoli, garlic powder, 1 TBSP water (2 TBSP for 4 servings), a pinch of salt, and pepper. Cover with plastic wrap and microwave until tender, 1-2 minutes. Set aside for use in the next step.

• Add potatoes and tomatoes to pan with bacon; season with a pinch of salt and pepper. (If there’s not enough bacon fat, add a drizzle of oil.) Cook, undisturbed, until potatoes are crispy on one side and bacon is cooked through, 3-5 minutes. Stir, gently scraping up any crispy bits on the bottom. TIP: If potatoes start to stick to the pan, add a splash of water. • Top potato skillet with broccoli. Sprinkle everything with cheddar. Cover and cook until cheese melts, 1-2 minutes.

• Divide potato, broccoli, and bacon skillet between plates. Serve with sour cream, ranch dressing, and hot sauce on the side. ***Pork is fully cooked when internal temperature reaches 145°.***