Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Pull off and discard the tough string that runs the length of each snap pea; place in a bowl. Drizzle with olive oil and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the peppers. In a bowl, combine the sliced green tops of the scallions and sour cream; season with salt and pepper. In a separate, large bowl, combine the ranch dressing, sliced white bottoms of the scallions, and buttermilk; season with salt and pepper.

Line a sheet pan with foil. Transfer the diced potatoes to the foil. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 18 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned peas in an even layer. Return to the oven and roast 3 to 4 minutes, or until the peas are bright green and the potatoes are tender when pierced with a fork. Transfer to a large bowl.

Meanwhile, in a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

Place the breadcrumbs and flour on two separate large plates; season each with salt and pepper. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Pat the pork dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned pork in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a separate plate.

In the pan of reserved fond, heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches if necessary, add the breaded pork (tapping off any excess coating before adding). Cook 3 to 4 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a separate paper towel-lined plate. 

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

To the bowl of roasted potatoes and peas, add the cooked pancetta and toss to combine. Taste, then season with salt and pepper if desired. To the bowl of buttermilk ranch dressing, add the arugula and chopped peppers. Season with salt and pepper; toss to combine. Serve the cooked pork with the arugula salad and finished potatoes and peas. Top the pork with the scallion sour cream. Enjoy!