Garlic Butter Pork Chops with Zucchini

Garlic butter pork chops with zucchini are cooked in one pan, with golden pork chops and zucchini rounds glistening in herb-flecked garlic butter. The skillet method delivers quick searing, then a garlic-butter toss for a glossy finish with fresh lemon and parsley.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Pork chops and zucchini

4 boneless pork chops 3/4 inch thick
2 zucchini 2 medium, sliced into 1/2-inch rounds
0.5 tsp salt to taste
0.5 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

Season the pork chops and zucchini with salt, pepper, and Italian seasoning to taste.
Heat the 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 make garlic butter

Add the zucchini to the same pan and cook 2 minutes per side until golden.
Push the zucchini to the edges, add the butter and garlic to the center, and cook for 30 seconds until fragrant.
Toss the zucchini in the garlic butter, return the pork chops to the pan, and cook for 2 more minutes.
Finish with the fresh lemon juice and fresh parsley, then serve with lemon wedges.

Notes

For the best browning, pat the pork chops dry before seasoning and avoid moving them during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet over medium until warmed through. Freezing isn’t recommended since zucchini can soften when thawed. Dietary swap: use olive oil spread or olive-oil-based butter to reduce saturated fat while keeping the garlic-butter flavor.