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Garlic Butter Pork Chops with Zucchini

Garlic butter pork chops with zucchini are seared until golden and cooked in one pan, with zucchini rounds browned on both sides. Finish with garlic-butter fragrance plus lemon juice and parsley for a glossy, herb-flecked 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 medium; sliced into 1/2-inch rounds
seasonings
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper to taste
  • 1 tsp Italian seasoning to taste
pan sauce
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 6 garlic cloves, minced
  • 1 tbsp lemon juice fresh
  • 2 tbsp fresh parsley chopped
  • 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.
  2. Heat olive oil in a large skillet over medium-high heat, then sear pork chops for 4 minutes per side until golden; set aside.
Brown zucchini and make garlic butter
  1. Add zucchini to the same pan and cook 2 minutes per side until golden.
  2. Push zucchini to the edges, add butter and garlic to the center, and cook 30 seconds until fragrant.
  3. Toss zucchini in the garlic butter and return pork chops to the pan, then cook 2 more minutes.
Finish and serve
  1. Finish with lemon juice and parsley, then serve immediately with lemon wedges.

Notes

For the best browning, keep the pork chops and zucchini in a single layer and avoid moving them during each sear. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out the pork. Freezing is not recommended because zucchini texture can soften. Dietary swap: use ghee in place of butter for a lactose-reduced option while keeping the same garlic-butter flavor.