Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve sweet potatoes lengthwise. Halve tomatoes. Thinly slice green onions. Peel, then cut yellow onion into 1/4-inch slices.

Add sweet potatoes and 1/2 tbsp (1 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.Arrange sweet potatoes on one side of the baking sheet, cut-side down. Roast in the bottom of oven until tender, 23-25 min. (NOTE: You will add pork to the baking sheet after 15 min.)When sweet potatoes are almost done, flip cut-side up, then sprinkle with cheese. Return to the bottom of the oven until cheese melts, 2-3 min.

Meanwhile, pat pork dry with paper towels, then season with Southwest Spice Blend, salt and pepper.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side, then transfer pork to the other side of the baking sheet with sweet potatoes.Brush 1 tbsp (2 tbsp) BBQ sauce over tops of pork chops.Roast in the bottom of the oven until cooked through, 8-10 min.**Carefully wipe the pan clean.When pork is done, transfer to a plate. Cover loosely with foil and set aside to rest, 2-3 min.

Meanwhile, heat the same pan over medium.When hot, add 1 tbsp (2 tbsp) oil, then yellow onions. Cook, stirring occasionally, until slightly softened, 3-4 min.Add 1 tsp (2 tsp) sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.Remove from heat, then stir in half the vinegar. Set aside.

Meanwhile, combine remaining vinegar and 1/2 tbsp (1 tbsp) oil in a large bowl.Add spinach and tomatoes. Season with salt and pepper, then toss to coat.

Thinly slice pork. Divide pork, salad and sweet potatoes between plates. Top sweet potatoes with caramelized onions, sour cream and green onions. Serve remaining BBQ sauce on the side, if desired.