Pork Chops and Zucchini Skillet
This Pork Chops and Zucchini Skillet is a fast, flavorful one-pan dinner featuring juicy seared pork chops and tender zucchini cooked in garlic butter and herbs. Light yet satisfying, it delivers bold flavor with minimal cleanup—perfect for busy weeknights.
Equipment
- large skillet
- tongs
- meat thermometer
Ingredients
- 4 boneless pork chops
- 2 medium zucchini, sliced into half-moons
- 2 tbsp olive oil
- 2 tbsp butter
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- fresh parsley, chopped for garnish
Instructions
- Season pork chops on both sides with salt, pepper, and paprika. Let rest for 5 minutes.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Sear pork chops for 4–5 minutes per side until golden brown and cooked to 145°F. Remove and keep warm.
- Reduce heat to medium and add butter to the skillet.
- Add zucchini in a single layer and cook undisturbed for 3–4 minutes until caramelized.
- Flip zucchini, add garlic and Italian seasoning, and cook 2–3 minutes until tender.
- Return pork chops to the skillet, nestling them among the zucchini.
- Squeeze lemon juice over everything and garnish with fresh parsley before serving.
Notes
Use medium zucchini for best texture. Let zucchini caramelize undisturbed for maximum flavor. Pull pork chops at 145°F and let rest briefly to keep them juicy.