Remove garlic bread from packaging. Wrap garlic bread in foil. Place directly on rack under hot broiler and broil until heated through, 5-7 minutes.

Carefully remove from broiler.

Don't text and broil! Keep an eye on oven as bread may burn easily under broiler.

While bread toasts, peel, trim, and cut carrots into 1/4" slices on an angle.

Coarsely chop spinach.

Pat pork chops dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

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 and tent with foil. Rest, 3 minutes.

Wipe pan clean and reserve.

While pork chops cook, continue recipe.

Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, carrots and 1/4 cup water to hot pan. Cover and cook until water is mostly evaporated and carrots are tender, 6-8 minutes.

Uncover and stir in honey, butter, half the minced garlic and parsley (reserve remaining for sauce), garlic salt, and a pinch of pepper. Stir occasionally until combined, 1-2 minutes.

Return pan used to cook pork chops to medium heat and add 1 tsp. olive oil.

Add remaining minced garlic and parsley to hot pan. Stir occasionally until fragrant and lightly browned, 1-2 minutes.

Add spinach, cream base, cheese, and a pinch of pepper. Bring to a simmer.

Once simmering, stir constantly until slightly thickened, 1-2 minutes.

Remove from burner.

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