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

Pat pork chops dry and season both sides with half the garlic and parsley seasoning and half the garlic salt (reserve remaining of both for vegetables).

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

Add pork chops to hot pan. 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. 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, bell peppers, tomatoes, and a pinch of salt and pepper to hot pan. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Stir occasionally until tomatoes begin to release their juices, 3-5 minutes.

Add chimichurri seasoning, remaining garlic and parsley seasoning, remaining garlic salt, and 1 Tbsp. water. Stir occasionally until combined and vegetables are tender, 1-2 minutes.

Remove from burner.

While vegetables cook, continue recipe.

In a microwave-safe bowl, combine marinara, butter (to taste), and a pinch of salt.

Microwave uncovered until heated through, 30-60 seconds.

Carefully remove from microwave and stir to combine.

Plate dish as pictured on front of card, topping pork chop with sauce (to taste). Garnish vegetables with cheese. Bon appétit!