Coarsely chop pistachios.
Peel husk off corn, rinse, and carefully remove kernels from cob.
Trim zucchini, quarter lengthwise, and cut into ½" pieces.
Pat pork chops dry, and season both sides with ½ tsp. salt and a pinch of pepper.
Make the Gremolata
Combine parsley, pistachios, 2 tsp. olive oil, 1 tsp. Parmesan (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper in a mixing bowl.
Cook the Pork Chops
Heat 2 tsp. olive oil in a large non-stick pan over medium-high heat.
Place pork chops in hot pan and cook undisturbed until browned, 2-3 minutes.
Transfer to prepared baking sheet, seared side up. Roast in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Wipe pan clean and reserve.
While pork cooks, make vegetable sauté.
Saute the Vegetables
Return pan used to sear pork to medium-high heat and add 2 tsp. olive oil.
Place zucchini and corn in hot pan. Cook undisturbed until lightly charred, 2-3 minutes.
Add garlic and stir occasionally until zucchini is tender, 2-3 minutes.
Remove from burner. Season with ¼ tsp. salt and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card, garnishing vegetables with remaining Parmesan and red pepper flakes (to taste). Bon appétit!