Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Cut cauliflower into bite-sized pieces.

Mince garlic.

Pat pork chops dry and season both sides with half the garlic salt (reserve remaining for sauce).

Place cauliflower on prepared baking sheet and top with 2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasonings into cauliflower. Spread into a single layer.

Roast in hot oven, 10 minutes.

While cauliflower roasts, 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 pork reaches 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.

Wipe pan clean and reserve.

After 10 minutes, carefully remove sheet from oven.

Add zucchini, chimichurri seasoning, 1/4 tsp. salt, 2 tsp. olive oil, and a pinch of pepper. Stir to combine and spread into an even layer. Sheet will be hot! Use a utensil.

Roast in hot oven until vegetables are tender, 10-12 minutes.

Carefully remove from oven. Stir in butter until melted and combined.

While vegetables roast, continue recipe.

Return pan used to cook pork chops to medium heat and add 2 tsp. olive oil.

Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.

Add tomatoes, chicken base, creme fraiche, and remaining garlic salt. Stir to combine and bring to a simmer.

Once simmering, stir occasionally until slightly thickened, 3-5 minutes.

Remove from burner.

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