Once water is boiling, add orzo and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1/2 cup orzo cooking water. Drain in a wire-mesh strainer and set aside.

While orzo cooks, zest and halve lemon. Cut one half into wedges and juice the other half.

Trim zucchini ends, quarter, and cut into 1/2" dice.

Evenly spread panko on a plate.

Pat pork chops dry. Cover pork with plastic wrap and use a heavy object to pound to an even 1/4" thickness.

Evenly coat both sides of pork with mayonnaise and season both sides with a pinch of garlic salt (reserve remaining for frying and orzo) and a pinch of pepper.

Place pork onto panko, pressing gently to adhere to both sides.

Line a 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, 3-6 minutes.

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

Season both sides with a pinch of remaining garlic salt (reserve remaining for orzo). Wipe pan clean and reserve.

Return pan used to fry pork to medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until lightly browned and tender, 4-5 minutes.

Stir in orzo, 1 tsp. lemon juice (reserve remaining for arugula), 1 tsp. lemon zest, remaining garlic salt, and reserved orzo cooking water. Bring to a simmer.

Once simmering, stir occasionally until mixture thickens, 3-5 minutes.

Remove from burner. Stir in butter until melted and combined.

In a mixing bowl, combine arugula, 1 tsp. olive oil, and remaining lemon juice.

Plate dish as pictured on front of card, topping orzo and pork chop with arugula and cheese. Squeeze lemon wedges over to taste. Bon appétit!