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Garlic Butter Pork Chops with Zucchini

Garlic butter pork chops with zucchini is a one-pan skillet dinner where pork chops are seared until golden and finished alongside golden zucchini rounds. The zucchini gets tossed in fragrant garlic butter with lemon juice and parsley for a bright, herb-flecked 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: 560
Ingredients Equipment Method Notes

Ingredients
  

boneless pork chops (3/4 inch thick)
  • 4 boneless pork chops About 3/4 inch thick.
zucchini rounds
  • 2 zucchini Slice into 1/2-inch rounds.
seasoning
  • salt To taste.
  • pepper To taste.
  • Italian seasoning To taste.
for searing and garlic butter
  • 2 tbsp olive oil
  • 3 tbsp butter Use for garlic butter.
  • 6 garlic Minced (about 6 cloves).
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley Chopped.
  • 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 pork chops for 4 minutes per side until golden, then set aside.
Cook zucchini and build garlic butter
  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, keeping the center hot.
  3. Toss the zucchini in the garlic butter and return the pork chops to the pan, then cook for 2 more minutes.
Finish and serve
  1. Finish with fresh lemon juice and chopped parsley, then serve with lemon wedges.

Notes

For best browning, pat pork chops dry before seasoning and avoid moving them during the first sear. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet over low heat to prevent the pork from drying out. Freezing is not recommended for best texture. For a lighter option, use olive oil plus a smaller amount of butter (about 1 tbsp) while still adding garlic and lemon for flavor.