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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!

Pan fried pork chops in a skillet with zucchini and squash

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!

Close up shot of skillet pork chops on a plate with fresh vegetables and herbs

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.

Bone in pork chops in a package

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.

Two pork chops browned and fried in a cast iron skillet

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!

Zucchini squash onions and herbs in a cast iron skillet

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.

Front shot of pan fried pork chop sliced on a plate with skillet in background

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:

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!
Long overhead shot of pork chops in a skillet and on a plate with fresh vegetables

More easy pork chop recipes that you might enjoy:

Pan fried pork chops in a skillet with zucchini and squash

Skillet Pork Chops with Zucchini and Squash

Prep: 10 minutes
Cook: 20 minutes
Resting Time 5 minutes
Total: 30 minutes
Servings 2 – 4 people
Calories 177 kcal
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 ready in just 30 minutes!

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!

Nutrition

Serving: 0.5of a large pork chop with 1/4 of the vegetablesCalories: 177kcalCarbohydrates: 6gProtein: 16gFat: 9gSaturated Fat: 1gCholesterol: 44mgSodium: 39mgPotassium: 555mgFiber: 1gSugar: 3gVitamin A: 195IUVitamin C: 19.8mgCalcium: 28mgIron: 0.8mg
Keyword: easy pork chop recipe, pan fried pork chops, skillet pork chops
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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