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Enjoy fresh summer produce in a healthy and easy dinner recipe that won’t heat up your kitchen! These pan fried Skillet Pork Chops with Zucchini and Squash are tender, juicy, full of flavor — and ready in just 30 minutes!
It’s that time of year when we seem to be faced with an overabundance of zucchini and squash in our gardens, at the farmer’s market and in the produce section at the grocery store. If you’re looking for a simple, nutritious and delicious way to enjoy some of your fresh produce and flavorful herbs, then this is the perfect easy pork chop recipe for you!
How to make Skillet Pork Chops:
First, let’s start with the pork chops! I’m showing you thick-cut bone-in pork chops here, but you can also use thick cut boneless pork chops if you prefer.
How long to cook Skillet Pork Chops:
These large bone-in chops require about 7-10 minutes per side in a hot skillet. You can also substitute with boneless pork chops (which are often smaller), but those will cook much faster — about 3 minutes per side.
What temperature should pork chops be?
If you’re wondering why your pork chops are tough, it’s probably because you cooked them too long. The total cooking time will vary depending on the size and thickness of your chops. Bone-in pork chops also require a longer cooking time than boneless pork chops. As a result, your best bet is to use a probe meat thermometer to determine when your chops are finished cooking.
Pork chops should reach an internal temperature of 145 degrees F. That’s when you’ll want to remove them to the plate, where they will continue to cook and increase slightly in temperature as they rest. By using the meat thermometer, your pork chops will be cooked to perfection — with a tender, juicy inside and a crisp, browned and flavorful exterior!
While the pork is cooking, you can use that time to slice your vegetables. Once the pork chops are done, remove them to a plate. Next, add the vegetables, garlic and herbs to the same skillet. Sauté until tender (about 5-7 minutes). Season with salt and pepper, to taste.
Finally, serve the pork chops with the cooked vegetables and garnish with plenty of additional herbs.
How to serve Skillet Pork Chops with Zucchini and Squash:
These pork chops and vegetables are a filling and satisfying skillet dinner on their own. However, if you have a house full of hungry boys (like me!), you’ll probably want to serve the meal with one of these easy sides:
- Rice
- Pasta (buttered or tossed with pesto sauce)
- Aunt Bee’s 3-Ingredient Buttermilk Biscuits
- Dinner rolls or 3-Ingredient Breadsticks
- Southern Potato Salad
- Crispy Seasoned Oven Roasted Potatoes
Cook’s Tips and Recipe Variations:
- Pork chops are done when they reach an internal temperature of 145 degrees F. The cooking time will vary depending on the size and thickness of your pork, so be sure to use a thermometer to know when your meat is finished. While the thick-cut bone-in chops require about 7-10 minutes per side, some smaller, thinner pork chops will be done cooking in as little as 3-5 minutes per side.
- This recipe calls for bone-in pork chops, but you can also use thick-cut boneless pork chops. You will likely need to reduce the cooking time for pan fried boneless pork chops.
- If you are overloaded with zucchini in your kitchen, you can double the amount of zucchini and omit the squash!
- Use any fresh herbs that you love! I find that dill works really well with the zucchini, squash and sweet onion, but you can substitute with basil, parsley, thyme or rosemary.
- To cut down on prep time, slice your vegetables while the pork is cooking. I like to use a mandoline slicer for speed (and to make the zucchini and onion thin and uniform); but a regular knife works fine, too!
More easy pork chop recipes that you might enjoy:
- Stuffed Pork Chops
- Dump-and-Go 4-Ingredient Baked Pork Chops
- 5-Ingredient Pan Fried Pork Chops
- Dump-and-Bake Boneless Pork Chops
- Slow Cooker Pork Chops with Vegetables and Gravy
Skillet Pork Chops with Zucchini and Squash
Ingredients
- 2 tablespoons olive oil
- 2 thick-cut bone-in center cut pork loin chops (about 12-16 ounces each)
- Salt and freshly ground black pepper
- 1 onion, thinly sliced
- 1 medium zucchini, thinly sliced
- 1 yellow summer squash, thinly sliced
- 2 tablespoons chopped fresh dill (or about 2 teaspoons dried dill weed)
- 1 tablespoon minced fresh garlic (or about 1 teaspoon dried garlic powder)
- Optional garnish: chopped fresh parsley, basil or additional dill
Instructions
- Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 145 degrees F, about 7-10 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
- Without washing the skillet, add the onion, zucchini, squash, dill and garlic to the same skillet and sauté over medium heat until vegetables are tender (about 5-7 minutes), scraping the bits from the bottom of the pan. Season the vegetables, to taste, with salt and pepper.
- Serve the pork chops with the sautéed vegetables and garnish with additional fresh herbs, if desired.
Notes
- Pork chops are done when they reach an internal temperature of 145 degrees F. The cooking time will vary depending on the size and thickness of your pork, so be sure to use a thermometer to know when your meat is finished. While the thick-cut bone-in chops require about 7-10 minutes per side, some smaller, thinner pork chops will be done cooking in as little as 3-5 minutes per side.
- This recipe calls for bone-in pork chops, but you can also use thick-cut boneless pork chops. You will likely need to reduce the cooking time for pan fried boneless pork chops.
- If you are overloaded with zucchini in your kitchen, you can double the amount of zucchini and omit the squash!
- Use any fresh herbs that you love! I find that dill works really well with the zucchini, squash and sweet onion, but you can substitute with basil, parsley, thyme or rosemary.
- To cut down on prep time, slice your vegetables while the pork is cooking. I like to use a mandoline slicer for speed (and to make the zucchini and onion thin and uniform); but a regular knife works fine, too!
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