Herb rubbed pork chops and "twice baked" potatoes

I love everything about twice baked potatoes. Everything EXCEPT the process of actually making them. All that scraping and refilling of the potato-y centers, it is just too much for me.
So I cheated last night and boiled 2 medium diced potatoes until they were just tender and flaky, then drained and smashed in the hot pot with a fork until they were smashed, but not totally smooth. Then I added two tablespoons of light sour cream, 1/4 cup 2% milk shredded cheddar, 1 tablespoon of Olivio spread, and 1/4 cup fat free milk. I stirred the ingredients together and divided into two medium ramekins, sprinkling 1/2 an additional tablespoon of the cheddar

over each of the ramekins and adding some diced scallions to mine (no onions for The Hub.)

I placed the potatoes under the broiler just long enough to make the cheese on top slightly brown and crusty.

This got served along side boneless loin pork chops, which I pulled out of the fridge 30 minutes before cooking and rubbed each side with this rub:

1 teaspoon oil mixed with 1 tablespoon cumin, 1/2 tablespoon thyme, 1/2 tablespoon parsley flakes, 1/2 tablespoon garlic powder, 1/2 teaspoon each salt and black pepper (mixed until it forms a paste and divided between two thin chops)

I let that sit while I tended to the boiling potatoes, and then cooked the chops off for 20 minutes in a 400 degree oven on a flat roasting rack.

The chops sat loosely covered with foil letting the juices redistribute while I broiled the potatoes before serving.