Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Halve lime. Cut one half into wedges and juice the other half.

Coarsely crush pepitas in shipping bag.

Peel and halve shallot. Slice thinly.

Pat pork chops dry and season both sides with half the garlic salt (reserve remaining for vegetables) and 1/4 tsp. pepper.

Line a plate with a paper towel.

Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add pepitas and a pinch of salt to hot pan. Stir often until lightly toasted, 2-3 minutes.

Remove from burner. Transfer pepitas to towel-lined plate. Reserve pan; no need to wipe clean.

Return pan used to toast pepitas to medium heat and add 1 tsp. olive oil. Add pork chops to hot pan and cook until golden-brown and pork 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.

While pork cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until lightly browned, 4-6 minutes.

Add shallots, chile and cumin rub, and remaining garlic salt. Stir occasionally until vegetables are tender, 2-3 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine butter and pesto (to taste). Cover with a damp paper towel. Microwave covered until melted, 10-15 seconds.

Carefully remove from microwave. Vigorously stir in 1 tsp. lime juice, mayonnaise, and a pinch of salt until combined. Set aside.

Plate dish as pictured on front of card, topping pork chop with sauce (to taste) and garnishing vegetables with toasted pepitas. Squeeze lime wedges over to taste. Bon appétit!