Cut potatoes into 1" dice.

Bring a medium pot with potatoes covered by water to a boil. Once water is boiling, cook until fork-tender, 10-12 minutes.

Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot. Cover and set aside.

While potatoes cook, prepare ingredients.

Peel and halve shallot. Slice into thin strips.

Trim zucchini ends and cut into 1/4" slices on an angle.

Pat pork chops dry, and season both sides with 1/4 tsp. salt.

Place zucchini on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, and 1/4 tsp. salt. Spread into a single layer and roast in a hot oven until tender, 14-16 minutes.

While zucchini roasts, prepare shallot.

Place a medium non-stick pan over medium heat and add 1 Tbsp. olive oil. Add shallot to hot pan. Stir occasionally until caramelized, 5-7 minutes.

Transfer shallot to pot with potatoes and add half the reserved potato cooking water, sour cream, cheese, and garlic salt. Mash until smooth. If dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.

Reserve pan; no need to wipe clean.

Return pan used to cook shallots to medium-high heat and add 1 tsp. olive oil. Place pork chops in hot pan and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

While pork cooks, make sauce.

In a mixing bowl, combine chipotle-raspberry sauce and Dijon.

If mashed potatoes have cooled, return pot to medium heat and stir in warm water, 1 Tbsp. at a time, until desired temperature and consistency is reached.

Plate dish as pictured on front of card, pouring sauce over pork. Bon appétit!