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Garlic Butter Pork Chops with Zucchini

Garlic butter pork chops with zucchini cooked in one pan for juicy, golden sear chops and caramelized zucchini rounds. Sliced zucchini gets tossed in herb-flecked garlic butter right in the same skillet for a fast summer pork skillet dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the pork
  1. Season the pork chops and zucchini with salt, pepper, and Italian seasoning to taste, coating all surfaces evenly. Set aside while you heat the skillet.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the pork chops for 4 minutes per side until golden, then set aside.
Garlic butter zucchini
  1. Add the sliced zucchini to the same pan and cook 2 minutes per side until golden. Move zucchini as needed so cut sides get browned.
  2. Push the zucchini to the edges, add 3 tbsp butter and minced garlic to the center, and cook 30 seconds until fragrant. Keep the garlic in the hot center so it turns aromatic without burning.
  3. Toss the zucchini in the garlic butter and return the pork chops to the pan. Cook for 2 more minutes to rewarm the chops through.
Finish and serve
  1. Finish with 1 tbsp fresh lemon juice and 2 tbsp chopped parsley, stirring gently so everything glistens. Serve immediately with lemon wedges on the side.

Notes

For best browning, pat the pork chops dry before seasoning and avoid crowding the skillet. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium heat until warmed through, or microwave gently. Freezing is not recommended due to zucchini texture. For a lighter swap, use half the butter and replace the rest with olive oil while still cooking the garlic briefly until fragrant.