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.

Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

Pat pork chops dry. Season both sides with rotisserie chicken seasoning and 1/4 tsp. salt.

In a mixing bowl, combine softened cream cheese, shredded cheese, 1 Tbsp. jalapeño (to taste), and a pinch of salt and pepper. Set aside.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add bell peppers to hot pan. Stir occasionally until slightly tender, 2-3 minutes.

Add zucchini, Brussels sprouts, buttermilk-dill seasoning, 1/4 tsp. salt, and butter to hot pan.

Stir occasionally until vegetables are slightly browned and tender, 4-5 minutes.

If pan is dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

While vegetables cook, continue recipe.

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

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

Remove from burner. Evenly spread jalapeño-cream cheese mixture (use less if spice-averse) over pork chops. Pan and pork will be hot! Use a utensil.

Pork will finish cooking in a later step.

Transfer pork chops to hot broiler and broil until jalapeño-cream cheese mixture begins to brown and pork reaches a minimum internal temperature of 145 degrees, 2-3 minutes.

Pork thickness can vary; if you receive a thinner chop, we recommend checking for doneness sooner. Don't text and broil! Keep an eye on oven as pork may burn easily under broiler.

Carefully remove from broiler. Pan handle will be hot! Use an oven mitt. Rest, 3 minutes.

Plate dish as pictured on front of card. Bon appétit!