Sweet 'n' Savoury Baked Pork Chops

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat pork dry with paper towels, then season with remaining garlic salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then pork. Pan-fry until golden-brown, 1-2 min per side. While pork sears, combine tomato sauce base, sweet chili sauce, Worcestershire sauce, Dijon and half the balsamic glaze in a small bowl. Remove the pan from heat, then transfer pork to a parchment-lined baking sheet.

Add sauce to the same pan, then bring sauce to a simmer over medium. Once simmering, cook, stirring often, until sauce thickens slightly, 30 sec-1 min. Season with salt and pepper, to taste. Transfer half the sauce back to the same small bowl. Set aside. Add pork to the pan with remaining sauce, then flip to coat. Transfer pork back to the same parchment-lined baking sheet. Spoon any sauce from the pan over pork. Roast in the top of the oven until cooked through, 8-10 min.**

Meanwhile, cut tomatoes into 1/2-inch pieces. Add remaining balsamic glaze and 1 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

When pork and potatoes are almost done, add spring mix and tomatoes to the large bowl with vinaigrette. Toss to combine.