Zest and halve the lime. Cut the corn off the cob. Mince or grate the garlic. Thinly slice the scallions, keeping green and white parts separate. Cut the potato into 1/2-inch cubes. Halve, core, and dice the tomato. Halve the squash lengthwise, then slice into 1/4-inch half moons.

Begin the hash: heat 1/2 tablespoon olive oil in a large pan over medium heat. Add the scallion whites, potatoes, and tomato. Cook, tossing, for 9-10 minutes, until potatoes have started to soften. Season with salt and pepper.

Finish the hash: add the corn, lima beans, and squash. Cook, tossing, for about 6 more minutes, until potatoes are fork tender and squash has softened. Finish with lime zest and a squeeze of half the lime. Taste and season with salt and pepper. Set aside.

In the same pan, heat 1/2 tablespoon olive oil over medium heat. Season the pork chops with salt and pepper on each side. Sear the pork chops for 5-6 minutes per side, until golden brown and cooked to desired doneness. Set the pork chops aside.

In the same pan, make the honey-dijon sauce: add the garlic to the pan and cook for 30 seconds, until fragrant. Add 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/2 cup water, and the stock concentrate to the pan. Bring to a boil, reduce to a simmer, and cook until slightly thickened.

Thinly slice the pork chops and serve over the vegetable hash. Spoon the sauce over the pork and sprinkle with scallion greens.