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Garlic Butter Pork Chops with Zucchini

Garlic butter pork chops with zucchini is a one-pan skillet dinner where pork is seared until golden and zucchini rounds caramelize in the same buttery garlic drippings. Finish with lemon juice and chopped parsley for a bright, herb-flecked coating.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter pork chops with zucchini
  • 4 boneless pork chops 3/4 inch thick
  • 2 zucchini medium, sliced into 1/2-inch rounds
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 tsp Italian seasoning to taste
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 6 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the pork chops and zucchini with salt, pepper, and Italian seasoning to taste.
  2. Heat olive oil in a large skillet over medium-high heat and sear the pork chops for 4 minutes per side until golden, then set aside.
Cook zucchini and finish
  1. Add zucchini to the same pan and cook for 2 minutes per side until golden.
  2. Push zucchini to the edges, add butter and garlic to the center, and cook for 30 seconds until fragrant.
  3. Toss zucchini in the garlic butter and return the pork chops to the pan, then cook for 2 more minutes.
  4. Finish with lemon juice and parsley, then serve with lemon wedges.

Notes

For best searing, pat the pork chops dry before seasoning and avoid moving them until the 4-minute side is done. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended due to zucchini texture. For a lighter option, use olive oil instead of some butter (swap 1 tbsp butter for an extra 1 tbsp olive oil) while keeping garlic and lemon the same.