Trim zucchini and squash ends, halve lengthwise, and cut into 1/2” half-moons.

Halve lime. Cut one half into wedges and juice the other half.

Stem and mince cilantro.

Pat pork chops dry and season both sides with half the taco seasoning (reserve remaining for vegetables) and a pinch of salt and pepper.

Place zucchini and squash on prepared baking sheet and toss with remaining taco seasoning, 1/4 tsp. salt, and a pinch of pepper.

Spread into a single layer and roast in hot oven, 15 minutes.

While vegetables roast, continue recipe.

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

Add pork chops to hot pan and sear until browned, 2-3 minutes per side.

Remove from burner. Pork chops will finish cooking in a later step.

Coarsely crush tortilla strips.

In a mixing bowl, combine crushed tortilla strips, cheese, and 1 tsp. olive oil.

Carefully remove baking sheet from oven and push vegetables to one side of baking sheet. Baking sheet will be hot! Use a utensil. Place pork chops on other half and top evenly with tortilla strip-cheese mixture.

Roast again in hot oven until pork chops reach a minimum internal temperature of 145 degrees, 4-5 minutes.

Carefully remove from oven.

While pork chops and vegetables roast, continue recipe.

In another mixing bowl, combine sour cream and 1 tsp. lime juice.

Plate dish as pictured on front of card, drizzling lime crema over vegetables and garnishing with cilantro. Squeeze lime wedges over to taste. Bon appétit!