In a mixing bowl, combine panko, half the shredded cheese (reserve remaining for sauce and garnish), Italian seasoning, 1/4 tsp. salt, and a pinch of pepper. Evenly spread on a plate.

Pat pork chops dry.

Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Evenly spread mayonnaise on both sides of pork. Season with a pinch of salt and pepper.

Transfer pork to panko mixture and flip, pressing gently to adhere to both sides.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let oil heat, 5 minutes.

Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Lay pork chops away from you in hot oil and flip every 1-2 minutes until golden-brown and pork reaches a minimum internal temperature of 145 degrees, 6-10 minutes.

Remove from burner. Transfer pork to towel-lined plate. Rest, 3 minutes.

While pork cooks, continue recipe.

Place a medium pot over medium heat.

Add 1/4 cup water, cream base, softened cream cheese, and garlic salt. Stir to combine and bring to a simmer.

Once simmering, add half the remaining shredded cheese (reserve remaining for garnish), pasta, and peas.

Stir occasionally until cheese is melted and pasta is heated through, 3-4 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with remaining shredded cheese. Bon appétit!