Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 4
This dish is my family’s new favourite weeknight meal. Tender and juicy fried pork chops with dollops of creamy garlic butter sauce on top and tender zucchini on the side. So easy to whip up and came out super amazing! Another fabulous healthy dinner idea that anyone can throw together in a snap.
Ingredients
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Pork Chops & Zucchini:
2 tbsp butter
1 1/2 tbsp vegetable oil, divided
2 zucchini, sliced into half-moons
4 bone-in pork chops, up to 1/2” thick
1 tsp paprika, sweet or smoked
salt and fresh ground pepper, to taste
Garlic Butter:
1/2 tbsp dried basil
2 tsp dried parsley
1/2 tbsp garlic powder
1 tsp dried oregano
4 tbsp butter, room temperature
How to make Garlic Butter Pork Chops with Zucchini
Step 1: Sprinkle the pork chops with salt, pepper, and paprika. To keep the pork chops from curling while frying, slice a couple of slits in the fat encompassing the chops.
Step 2: In a large skillet, add the butter with a tbsp vegetable oil. Heat over medium-high heat. Once the butter has melted, add the chops and cook on each side for about 5 minutes or until cooked through and the internal temperature reached 140 degrees F. Remember that the cooking time of the chops varies depending on their thickness.
Step 3: Meanwhile, mix the butter, garlic powder, dried basil, dried parsley, and dried oregano. Mash the ingredients using a fork until well combined.
Step 4: When done, set the cooked pork chops aside and cover to keep warm.
Step 5: Set the same skillet on medium-high heat. Add the rest of the oil, then the slices of zucchini. Sprinkle with salt and pepper and cook for approximately 2 to 3 minutes or until tender. When done, remove the zucchini from the skillet and transfer it to a serving plate along with the pork chops.
Step 6: To each pork chop, add a dollop of garlic butter and serve. Enjoy!
Notes:
NET CARBS: 3 grams
Nutrition Facts:
Amount Per Serving: Calories 508 | Calories from Fat 342 | Fat 38g58% | Saturated Fat 20g100% | Cholesterol 162mg54% | Sodium 253mg11% | Potassium 874mg25% | Carbohydrates 5g2% | Fiber 2g8% | Sugar 3g3% | Protein 37g74% | Vitamin A 967IU19% | Vitamin C 18mg22% | Calcium 70mg7% | Iron 2mg11%
Ingredients
- Pork Chops & Zucchini:
- 2 tbsp butter
- 1 1/2 tbsp vegetable oil, divided
- 2 zucchini, sliced into half-moons
- 4 bone-in pork chops, up to 1/2” thick
- 1 tsp paprika, sweet or smoked
- salt and fresh ground pepper, to taste
- Garlic Butter:
- 1/2 tbsp dried basil
- 2 tsp dried parsley
- 1/2 tbsp garlic powder
- 1 tsp dried oregano
- 4 tbsp butter, room temperature
Instructions
Step 1: Sprinkle the pork chops with salt, pepper, and paprika. To keep the pork chops from curling while frying, slice a couple of slits in the fat encompassing the chops.
Step 2: In a large skillet, add the butter with a tbsp vegetable oil. Heat over medium-high heat. Once the butter has melted, add the chops and cook on each side for about 5 minutes or until cooked through and the internal temperature reached 140 degrees F. Remember that the cooking time of the chops varies depending on their thickness.
Step 3: Meanwhile, mix the butter, garlic powder, dried basil, dried parsley, and dried oregano. Mash the ingredients using a fork until well combined.
Step 4: When done, set the cooked pork chops aside and cover to keep warm.
Step 5: Set the same skillet on medium-high heat. Add the rest of the oil, then the slices of zucchini. Sprinkle with salt and pepper and cook for approximately 2 to 3 minutes or until tender. When done, remove the zucchini from the skillet and transfer it to a serving plate along with the pork chops.
Step 6: To each pork chop, add a dollop of garlic butter and serve. Enjoy!
