Trim zucchini ends, halve lengthwise, and cut into 1/4" half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Trim stems off Brussels sprouts and cut into 1/4" rounds.

Mince garlic.

Pat pork chops dry. Season both sides with ancho cinnamon rub (use less if spice-averse) and 1/4 tsp. salt.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pork chops to hot pan. 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 pork to a plate and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork cooks, continue recipe.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add Brussels sprouts and a pinch of salt to hot pan. Stir occasionally until slightly tender, 3-5 minutes.

Add zucchini to hot pan. Stir often until vegetables are tender, 4-5 minutes.

Add bacon, half the garlic (reserve remaining for sauce), half the butter (reserve remaining for sauce), half the chicken base (reserve remaining for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir occasionally until combined and bacon is crispy, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Return pan used to cook pork to medium heat.

Add remaining butter and remaining garlic to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.

Add remaining chicken base, a pinch of pepper, 2 Tbsp. water, and mustard (to taste). Stir constantly until sauce is slightly thickened, 1-2 minutes.

If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Remove from burner.

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