Step 1

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Step 2

Trim zucchini and use a julienne (or regular) peeler to make noodles. Place in a small bowl and set aside.

Step 3

Preheat a large skillet over medium-high heat.

Step 4

While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Step 5

Once the skillet is hot, add oil and swirl to coat the bottom. Add chops and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer chops to a clean plate and loosely cover with aluminum foil. (Reserve skillet for later use.)

Step 6

Meanwhile, thinly slice mushrooms.

Step 7

Peel and mince garlic.

Step 8

Return skillet to medium heat and add more oil. Add mushrooms and garlic to the skillet and cook, stirring occasionally, until mushrooms begin to soften, 4-5 minutes.

Step 9

While the mushrooms are cooking, cut cream cheese into small pieces.

Step 10

Finely grate Parmesan.

Step 11

Add cream cheese, Parmesan, broth, and spices to the skillet; stir until cheese is melted and combined. Bring to a simmer and continue to cook, stirring occasionally, until sauce thickens, 3-4 minutes.

Step 12

Add spinach and zucchini noodles to the skillet in handfuls, waiting for them to wilt slightly before adding the next handful.

Step 13

Return pork chops to the skillet and turn to coat in sauce.

Step 14

To serve, divide saucy veggies and pork chops between plates. Enjoy!