Wash hands with soap and water. Wash and dry the produce. Cut off and discard the root ends of the green onions and slice, separating the white and green parts. Chop the peach. Cut the broccoli florets off of the stem.

Bring a large pot of salted water to a boil over high heat. Peel the potatoes and cut into large chunks. Cook the potatoes until tender, drain, and return to the pot. Add the cheese and half the spice blend and mash well. Keep warm.

Heat a little oil in a large skillet over medium-high heat and cook the broccoli florets until browned. Season them with salt and pepper. Add ¼ cup water and cook until evaporated. Transfer to a bowl, cover and keep warm.

Add a little more oil to the skillet. Season the pork chops with salt and pepper and cook over medium-high heat in the skillet until browned on each side (they will not be cooked through yet). Remove pork chops to a plate and keep warm.

Add the peaches and the white bottoms of the onion to the skillet and cook, stirring occasionally. Add the red wine vinegar, 1 tbs pancake syrup and ¼ cup water. Add the pork chops and accumulated juices from the plate back to the pan and cook until the sauce is slightly thickened.

Serve mashed potatoes topped with pork chops and peach sauce, with broccoli on the side. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.