• Before starting, preheat the oven to 450°F. 
  
• Wash and dry all produce.
• To a medium pot, add stock powder, 1 1/4 cups (2 1/2 cups) water, and 1 tbsp (2 tbsp) butter.  Cover and bring to a boil over high.
• Meanwhile, using a strainer, rinse rice until water runs clear.* 
• To the boiling water, stir in rice, then reduce heat to med-low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile, peel, then quarter carrot lengthwise. Cut into 1/4-inch quarter-moons.
• Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
• Trim sugar snap peas.

• Heat a large non-stick pan over medium-high.
• While the pan heats, pat pork chops dry with paper towels. Season with half the garlic salt and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Pan-fry 1-2 min per side until golden, then transfer pork to a foil-lined baking sheet. Reserve fat in pan.
• Spoon fig spread over pork chops and spread in an even layer.
• Bake in the middle of the oven for 10-12 min, until lightly charred and cooked through.**

• While chicken bakes, reheat the same pan (with residual fat) over medium.
• Add carrots, zucchini, and 1/3 cup (1/2 cup) water. Cook for 2-4 min, stirring often until liquid has abosrbed and veggies begin to soften.
• Add snap peas, and 1 tbsp (2 tbsp) butter. Season with remaining garlic salt. Cook, stirring often for 1-2 min until butter is melted and veggies are tender-crisp.

• Fluff rice with a fork.
• Divide rice, pork and veggies between plates.
• Pour any pork juices from baking dish over rice.

If you've opted to get chicken, before starting, preheat the oven to 450°F. 

Prep and sear chicken breasts in the same way the recipe instructs you to prep and sear pork chops, then increase the roast time to 10-12 min.**