Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve Brussels sprouts (if larger, quarter them). Peel, then mince or grate garlic. Thinly slice chives. Peel, then cut potatoes into 1-inch pieces. Add 3 tbsp mayo, 1/8 tsp garlic (dbl both for 4 ppl) and half the chives to a small bowl. Season with salt and pepper, then stir to combine. 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.

Meanwhile, add Brussels sprouts 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 until almost tender, 10 min. At the 10 min mark, add remaining garlic to Brussels sprouts, then toss to coat. Continue to roast in the middle of the oven until tender, 4-5 min.

Meanwhile, combine panko and 1 tsp salt (dbl for 4 ppl) in a shallow dish. Carefully slice into the centre of each pork chop, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up pork like a book. Season all over with salt and pepper. Coat each pork chop all over with remaining mayo. Working with one pork chop at a time, press both sides into panko to coat completely.

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then pork. (NOTE: For 4 ppl, pan-fry pork in batches, using 2 tbsp oil per batch.) Pan-fry until golden brown, 3-4 min per side. Transfer pork to a foil-lined baking sheet. Bake in the top of the oven until cooked through, 4-6 min.**

Drain and return potatoes to the same pot, off heat. Mash sour cream, remaining chives and 2 tbsp butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste. Divide pork, mashed potatoes and Brussels sprouts between plates. Spoon aioli over pork.