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+ servings

Skillet Pork Chops with Zucchini and Squash

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!
Course Dinner
Cuisine American
Keyword easy pork chop recipe, pan fried pork chops, skillet pork chops
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 2 - 4 people
Calories 177kcal
Author Blair Lonergan

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 ¼ of the vegetables | Calories: 177kcal | Carbohydrates: 6g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 39mg | Potassium: 555mg | Fiber: 1g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 19.8mg | Calcium: 28mg | Iron: 0.8mg