Peel, trim, and cut carrots into 1/4" slices on an angle.

Coarsely chop spinach.

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

Remove garlic bread from packaging. Place bread on oven rack and bake in hot oven until golden brown, 12-15 minutes. If defrosted, reduce cooking time and check for doneness sooner. Carefully remove from oven. [NEEDS TO BE BROILED; CHECK TIMING WITH FOIL]

While garlic bread bakes, start pork chops.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and chops reach a minimum internal temperature of 145 degrees, 3-5 minutes per side.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner.

Remove from burner. Transfer to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean if needed and reserve.

While pork chops cook, continue recipe.

Place a large non-stick pan over medium-high heat.

Add 1 tsp. olive oil, carrots and 1/4 cup water to hot pan. Cover and cook until water is mostly evaporated and carrots are tender, 6-8 minutes.

Uncover and stir in honey, butter, half the garlic, garlic salt, and a pinch of pepper. Cook 1-2 more minutes until well combined.

[CHECK TIMING; SOME TOOTHSOME FEEDBACK]

Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil.

Add remaining garlic to hot pan. Stir occasionally until fragrant and lightly browned, 1-2 minutes.

Add spinach, cream base, Parmesan and a pinch of pepper. Bring to a simmer and stir constantly until slightly thickened, 1-2 minutes.

Remove from burner.

Plate as pictured on front of card.