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Garlic Butter Pork Chops with Zucchini

Garlic butter pork chops with zucchini: one-pan skillet pork chops seared golden and finished with lemon juice and parsley. Golden zucchini rounds are cooked alongside in the same pan and tossed in herb-flecked garlic butter for a glossy finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

pork chops
  • 4 boneless pork chops (3/4 inch thick)
zucchini
  • 2 medium zucchini, sliced into 1/2-inch rounds
seasoning
  • 1 Salt, pepper, and Italian seasoning to taste
oil
  • 2 tbsp olive oil
butter
  • 3 tbsp butter
garlic
  • 6 cloves garlic, minced
lemon
  • 1 tbsp fresh lemon juice
  • 1 Lemon wedges for serving
herbs
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Season
  1. Season the pork chops and zucchini with salt, pepper, and Italian seasoning to taste, coating the surfaces evenly for better browning.
Sear pork chops
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering, then sear the pork chops for 4 minutes per side until golden.
  2. Set the seared pork chops aside on a plate while you cook the zucchini in the same pan.
Cook zucchini and finish with garlic butter
  1. Add the zucchini to the same pan and cook for 2 minutes per side until golden, letting the cut sides get color.
  2. Push the zucchini to the edges, add the butter and minced garlic to the center, and cook for 30 seconds until fragrant and bubbling.
  3. Toss the zucchini in the garlic butter, then return the pork chops to the pan and cook for 2 more minutes to rewarm.
  4. Finish with the fresh lemon juice and chopped parsley, then serve immediately with lemon wedges.

Notes

Pro tip: keep the skillet truly medium-high and avoid crowding so the pork chops and zucchini develop real golden sear marks. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium heat until warmed through. Freezing is not recommended for best zucchini texture. For a lower-fat option, use half the butter or substitute olive oil for part of the butter while keeping garlic and lemon the same.