Pat pork chops dry and season both sides with garlic pepper.

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

Add pork chops to hot pan and cook until golden-brown and pork reaches 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 pork to a plate and rest, 3 minutes.

Wipe pan clean and reserve.

While pork cooks, continue recipe.

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

Add mixed peppers, carrots, and a pinch of salt to hot pan. Stir occasionally until vegetables are slightly browned, 4-6 minutes.

While vegetables cook, continue recipe.

Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Add zucchini and seasoned salt to hot pan. Stir occasionally until vegetables are tender, 3-5 minutes.

Remove from burner. Stir in softened butter (to taste) until melted and combined.

While vegetables cook, continue recipe.

Return pan used to cook pork to medium heat.

Add cream cheese, half the shredded cheese (reserve remaining for garnish), 1/4 cup water, and pesto to hot pan. Stir to combine and bring to a simmer.

Once simmering, remove from burner.

Plate dish as pictured on front of card, slicing pork, if desired, and topping pork with sauce from pan. Garnish vegetables with remaining shredded cheese. Bon appétit!