Wash and dry all produce. Preheat a grill for direct heat. (TIP: If cooking indoors, heat a grill pan or large pan over medium-high heat.) Pat pork dry with a paper towel. Season all over with barbecue seasoning, salt, and pepper and set aside. Cut potatoes into 1-inch pieces. Trim, then thinly slice scallions, separating greens and whites.

Place potatoes in a medium pot with a big pinch of salt and enough cold water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and rinse under cold water. Mix mayonnaise, sour cream, ranch spice, scallion greens, and 1/2 tsp sugar in a medium bowl. Add potatoes and toss to combine. Season with salt and pepper.

While potatoes cook, oil grill grates or heat a large drizzle of oil in your pan. If grilling, add pork and cook until marks appear on bottom, 8-10 minutes. Flip and cook on other side until done, 9-10 minutes more. (TIP: Cook 7-8 minutes per side if using a pan.) Transfer to a cutting board and let rest 5 minutes.

Meanwhile, halve and pit peach, then cut into small, roughly 1/4-inch pieces. Halve, seed and finely dice jalapeño. Zest lime, then halve; squeeze juice into a small bowl. Add peach, scallion whites, half the jalapeño, lime zest, honey, salt, and pepper to same bowl and toss to combine. TIP: Add more jalapeño to taste for extra heat.

Trim any tough ends or strings from snap peas, then place in a large, microwave-safe bowl with 2 TBSP water. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until bright green and tender but still a little crisp, about 2 minutes. Drain, then toss with 2 TBSP butter. Season with salt and pepper.

Divide pork, potato salad, and snap peas between plates. Top pork with salsa. TIP: Serve the salsa on the side for picky eaters.