Slice the potatoes into thin rounds, somewhere between 1/8″ and 1/4″ thick. Place each round flat on a baking sheet.

Sprinkle the potatoes with season salt, thyme, and rosemary. Then lightly sprinkle olive oil over the potatoes.

Bake for 25-30 minutes at 450 degrees (or until cooked through), flipping the potatoes over halfway through.

While the potatoes are baking, sprinkle the chili powder on the pork chops and grill until done.

Remove the meat from the grill and place on a plate covered with tinfoil for 5 minutes. Then cut the meat into thin strips.

Once the potatoes are finished, remove from the oven and place the potatoes on oven-safe plates. Top with the sliced pork and black beans, then cover with shredded cheese.

Place the plates with the nachos into the oven and broil until the cheese is melted.

Remove from the oven and top with diced tomatoes, green onions, and sour cream.