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Garlic Butter Pork Chops & Zucchini - Simple, Juicy, and Flavor-Packed

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless pork chops (about 1 inch thick, 6–8 oz each)
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried thyme/oregano
  • 1/2 teaspoon smoked paprika (optional, for warmth and color)
  • 1/2 lemon, for juice and zest
  • 2 tablespoons fresh parsley, chopped (or chives/dill)
  • Red pepper flakes (optional, for heat)

Method
 

  1. Pat the pork dry: Use paper towels to dry both sides. Dry meat browns better. Season the chops with salt, pepper, smoked paprika, and half the Italian seasoning.
  2. Prep the zucchini and aromatics: Slice the zucchini into even half-moons. Mince the garlic. Chop the parsley and zest the lemon.
  3. Heat the pan: Place a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, the pan is ready.
  4. Sear the pork: Lay the chops in the pan without crowding. Sear 3–4 minutes per side, until well browned. Reduce heat to medium if the pan smokes. The internal temp should reach 145°F (63°C).
  5. Rest the chops: Transfer to a plate and tent loosely with foil. Resting keeps them juicy.
  6. Cook the zucchini: Add remaining 1 tablespoon olive oil to the same pan. Toss in the zucchini with a pinch of salt and the rest of the Italian seasoning. Cook 3–5 minutes, stirring occasionally, until just tender with a light sear.
  7. Add the garlic: Push the zucchini to one side. Melt remaining 2 tablespoons butter on the empty side. Add garlic and cook 30–45 seconds, just until fragrant.
  8. Bring it together: Stir the garlicky butter into the zucchini. Return pork chops and any juices to the pan. Spoon butter over the chops. Squeeze in lemon juice, add zest, and sprinkle parsley. Add red pepper flakes if you like a little heat.
  9. Taste and adjust: Add a pinch more salt, pepper, or lemon if needed. Serve immediately with extra pan sauce over the top.