Cut cauliflower into bite-sized pieces.

Bring a medium pot with cauliflower, 11/4 cups water, and 1/4 tsp. salt to a boil over high heat.

Once boiling, reduce heat to medium-high and stir occasionally until water evaporates completely, 18-20 minutes.

Make sure no water is left in pot; remaining water will make mash runny.

Remove from burner. Add crème fraîche and buttermilk-dill seasoning and mash until slightly chunky and combined. Cover and set aside.

While cauliflower cooks, continue recipe.

Trim zucchini ends and slice into 1/2" rounds on an angle.

Halve and peel onion. Slice halves into thin strips.

Pat pork chops dry and season both sides with a pinch of salt and pepper.

Place zucchini on one half of prepared baking sheet and toss with 2 tsp. olive oil, a pinch of salt, and half the mushroom seasoning (reserve remaining for sauce). Massage oil and seasoning into zucchini. Spread into a single layer on one side.

Place onions on other half of baking sheet and toss with 2 tsp. olive oil. Spread into an even layer.

Roast in hot oven until tender, 8-10 minutes.

While vegetables roast, continue recipe.

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. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

Return pan used to cook pork chops to medium heat.

Add 1 tsp. olive oil, roasted onions, tomatoes, chicken base, remaining mushroom seasoning, and 2 Tbsp. water to hot pan. Bring to a simmer.

Once simmering, remove from burner. Stir in butter.

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