4 boneless 6-oz pork loin chops marinated in olive oil + 8 garlic cloves + 2 tbsp soy + 1 tbsp Worcestershire + 1 tbsp Dijon + 1.5 tbsp fresh rosemary + 1.5 tbsp fresh thyme + smoked paprika + chili flakes + lemon. Pan-seared medium-high until deeply colored. Side: snap peas tossed with food-processed Kirkland Parmigiano Stravecchio + crushed Corn Chex (2 tbsp parm + 4 tbsp chex), roasted 18 min. Sauce: Cowboy Butter (Laughing Cow + bone broth + Parm + garlic + lemon + Dijon + Worcestershire + paprika + a pat of butter) — adults get parsley + chives + chili flakes folded in; kids get the plain cream base in their dip well. Adults eat the chop sliced over the peas with sauce drizzled in cross-hatches; kids eat diced pork + peas + sauce on the side.