Remove stem, seeds, ribs, and cut bell pepper into 1/4" strips.

Trim zucchini ends, halve lengthwise, and cut into 1/4" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted. If you receive asparagus instead, trim off woody ends and cut into 1" pieces.

Tear spinach leaves.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bell peppers and zucchini to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

If you receive asparagus, it may need more time. Add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.

Add lemon n herb seasoning, 1/4 tsp. salt, a pinch of pepper, and half the minced garlic and parsley (reserve remaining for sauce). Stir until fragrant, 1-2 minutes.

Remove from burner.

While vegetables cook, continue recipe.

Pat pork chops dry and season both sides with garlic pepper 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 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. Transfer pork to a plate and tent with foil. Rest, 3 minutes.

Keep pan over medium heat.

Add 1 tsp. olive oil, spinach, and remaining minced garlic and parsley to hot pan. Stir occasionally until spinach is wilted, 30-60 seconds.

Stir in cream base, butter, and a pinch of pepper until combined. Bring to a simmer. Once simmering, stir often until sauce is smooth and lightly thickened, 1-2 minutes.

Remove from burner.

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