Cut broccoli into bite-sized pieces.

Stem, seed, remove ribs, and cut red bell pepper into 1/2" slices.

Mince garlic.

In a mixing bowl, combine softened cream cheese and half the garlic (reserve remaining for marinara sauce). Set aside.

Pat pork chops dry, and season one side with seasoning blend and both sides with a pinch of salt and pepper.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally, 2 minutes.

Add 2 Tbsp. water. Cover, and cook until bright green and tender, 5-7 minutes.

Uncover, and stir in 1/4 tsp. salt, a pinch of pepper, and red bell pepper. Stir occasionally until peppers are tender, 3-4 minutes.

Remove from burner and stir in garlic cream cheese until melted and combined. Remove to a plate and tent with foil.

While vegetables cook, cook pork chops.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

Add pork chops to hot pan, seasoning blend side down, and cook until golden brown and chops reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.

Transfer pork chops to a plate and rest, 3 minutes.

Reserve pan; no need to wipe clean.

While pork chops rest, make sauce.

Return pan used to cook pork chops to medium-high heat and add 1 tsp. olive oil. Add remaining garlic to hot pan and cook, 30 seconds.

Add marinara and 2 Tbsp. water. Bring to a simmer.

Once simmering, remove from burner. Season with a pinch of salt.

Plate dish as pictured on front of card, topping pork chops with sauce and vegetables with crispy onions. Bon appétit!