Preheat oven to 400º F. Line baking sheet with Parchment paper.
In a small bowl, combine cream cheese, bacon, and green onion. Flatten bread slices with a rolling pin and spread with cream cheese mixture. Trim Asparagus so it extends an inch or two over bread edges. Place one or two spears on each of the slices. Roll up bread and asparagus and brush with melted butter. Place seam down on a cookie sheet lined with parchment paper. Sprinkle with parmesan cheese.
Bake at 400º F for 10-12 min or until lightly browned.
Serve with Mustard Man "Simply Sweet" Dipping sauce.
Boil potatoes with the skin on, until fork tender. Drain and let cool.
Hard boil eggs. Peel and cool.
Cut potatoes into approx. 1/2 inch cubes. Cut up eggs and add to potatoes. Next add pickles and onions. Lightly mix these ingredients.
In a separate bowl, mix mayo, mustard, pickle juice and sugar. Add to potato mixture.
Season with salt and pepper to taste.
In a small bowl, combine the mayo, brown sugar, Simply Sweet Mustard and seasoned salt. Whisk in viegar. Pour into a large storage bag and add pork chops. Make sure all the chops have been coated with the mixture. Refrigerate for 2-3 hours (overnight is best).
Remove from bag and grill over a medium heat until 145º F on an instant-read thermometer. Remove from heat and let rest for 5 min.