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Topped with a creamy garlic butter sauce, these Fried Pork Chops with zucchini are a tender and delicious low-carb dinner recipe. This easy pork chops recipe is going to become a family favorite weeknight meal!
And if you’re looking to try something different, my Tomahawk pork chops recipe is another fantastic option for a show-stopping meal.
A Quick and Easy Pork Chops Dinner
Everyone loves fried food (right?) and these fried garlic butter pork chops are a fail-proof, tender, and healthy dinner idea. They cook super quickly and come out incredibly juicy! Paired with seasoned zucchini slices, these pork chops have it all. And the easy garlic butter sauce pushes this dinner over the edge of flavor perfection. You’ll have it ready to go in less than 30 minutes, too! Plus, this pork chops recipe is low in carbs and perfect for those following a Keto diet.
I can actually recall the first time I made this easy pork chops recipe. It was a busy day, and I needed something real quick to tame my hangry moment. I threw together some ingredients I had on hand, and the result was a dish that the family enjoyed! The combination of juicy pork chops with the savory garlic butter sauce and perfectly seasoned zucchini slices was a hit.
If you want to avoid fried food but are still craving pork chops and veggies, try my baked pork chops and potatoes or these ranch pork chops.
Recipe Ingredients
This easy pork chop recipe uses minimal ingredients with maximum flavor. It’s a great dish for busy families who are trying to keep fresh, home cooked food in their diets.
For the Pork Chops & Zucchini
- Pork Chops – Try to use bone-in pork chops for this recipe, but if you need to use boneless, keep in mind that they’ll cook through more quickly.
- Salt & Black Pepper – To enhance all the flavors.
- Paprika – You can use either sweet or smoked paprika, depending on your preference.
- Butter – Used for cooking the pork chops and adding rich flavor.
- Vegetable Oil – Helps to prevent the butter from burning. You can also use canola oil or avocado oil.
- Zucchini – Pork chops and zucchini are a match made in dinner heaven! Yellow squash or eggplant can also work.
For the Garlic Herb Butter
Optional to use, but it’s delicious!
- Butter – You’ll need to use 4 tablespoons of room temperature butter.
- Garlic Powder – Fresh minced garlic could also work, but in compound butter, the powdered works better.
- Seasonings – Dried basil, parsley, and oregano will infuse the butter with a robust and tasty flavor.
How to Make Pan Fried Pork Chops
This is a quick and delicious way to enjoy a classic cut of meat. Follow the steps below to make perfectly seared, juicy, and super flavorful pork chops.
- Prep the chops. Season your pork chops with salt, pepper, and paprika.
- Make small cuts. Cut a few slits in the fat surrounding the pork chops. This will keep the chops from curling up while frying.
- Cook. Heat butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork chops and cook for 5 minutes on each side or until cooked through. Pork chops are cooked through when their internal temperature reaches 140˚F to 145˚D. Please use an instant read thermometer to check for doneness. Remove your pork chops from the skillet and keep them covered.
- Make the garlic butter. Meanwhile, combine butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.
- Cook the zucchini. Set the skillet over medium-high heat and add the rest of your vegetable oil. Add the zucchini slices to the hot oil; season with salt and pepper, and cook for 2 to 3 minutes or until tender.
- Serve. Remove the zucchini from the skillet and transfer the pork and zucchini to a serving plate. Add a dollop of garlic butter to each pork chop, serve, and enjoy!
Recipe Tips
- Use Bone-in Pork Chops. I like using bone-in pork chops for this recipe. Not only are they cheaper than boneless pork chops, but the fat and bone marrow actually intensify the flavor and the juiciness of the pork. It’s a win-win situation. Keep the boneless chops for this delicious pork katsu recipe!
- Use an Instant Read Meat Thermometer. When cooking pork, you want to check the internal temperature with a meat thermometer. When the thickest part of the meat reaches 140˚F to 145˚F, the pork chops are done and ready!
- Make Small Slits in the Pork Chops. Before you fry your pork chops, be sure to cut a few small slits in the fat surrounding them. This will help them keep their shape while they cook, and not curl up, so they look better and are easier to work with.
- Avoid Using Cold Pork Chops. If you take your pork chops out of the fridge and let them sit for a bit before you fry them, they’ll cook more evenly. But if you’re in a rush, don’t worry about it. They’ll still end up tender and juicy!
Serving Suggestions
This fried pork chops recipe can be a meal on its own since it includes zucchini, but if I want something extra on the side, I usually go for a cauliflower mash or roasted potatoes. You could also serve a light salad with this pork recipe, like this tabbouleh salad or this easy fruit salad, and finish dinner with a scoop of my apple crumble recipe!
How to Store and Reheat Leftovers
- Store the leftovers in an airtight container or wrap them tightly with plastic wrap. They will last for up to 4 days in the refrigerator.
- To reheat them, place your pork chops in a glass pan with water in it – this will keep them from drying out. Heat them in the oven at 350°F for 10 to 12 minutes, or until hot and tender.
ENJOY!
More Pork Chops Recipes
- Cream of Mushroom Pork Chops
- Smothered Pork Chops
- Honey Garlic Pork Chops
- Skillet Pork Chops with Apples and Onions
- Caprese Pork Chops
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Fried Pork Chops Recipe
Ingredients
For the Pork Chops & Zucchini
- 4 bone-in pork chops, up to 1/2-inch thick
- salt and fresh ground black pepper, to taste
- 1 teaspoon sweet or smoked paprika
- 2 tablespoons butter
- 1½ tablespoons vegetable oil, divided
- 2 small zucchini, sliced into half moons
For the Garlic Butter
- 4 tablespoons butter, room temperature
- ½ tablespoon garlic powder
- ½ tablespoon dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
Instructions
- Season pork chops with salt, pepper, and paprika. Cut a few slits in the fat surrounding the pork chops. This will help with keeping the chops from curling up while frying.
- Heat butter and 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add the pork chops to the hot oil and cook for 5 minutes per side, or until cooked through. Pork chops are cooked through when internal temperature reaches 145˚F. Use an instant-read thermometer for best results. Also, cooking time will depend on the thickness of the pork chops; they should be up to 1/2-inch thick.
- In the meantime, prepare the garlic butter by combining butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.
- Remove pork chops from skillet; keep covered.
- Set skillet over medium-high heat and add remaining oil. Add zucchini slices to the hot oil; season with salt and pepper, and cook for 2 to 3 minutes or until tender. Remove from skillet.
- Transfer pork chops and zucchini to a serving plate. Add a dollop of garlic butter to each pork chop and serve!
Notes
- Use an Instant Read Thermometer. When cooking pork chops, check their internal temperature with an instant read meat thermometer for the best results. When the thickest area of the meat reaches 145°F, the pork chops are ready.
- Use Bone-in Pork Chops. I love using bone-in pork chops for this recipe. The fat and bone marrow intensifies the flavor and the juiciness of the pork chops.
- Make Small Slits. Before you fry your pork chops, be sure to cut a few small slits in the fat surrounding them. This will help them keep their shape while they cook and not curl up, so they look better and are easier to work with.
- Avoid Using Cold Chops. If you take your pork chops out of the fridge and let them sit for a bit before you fry them, they’ll cook more evenly.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Absolutely loved these pork chops and zucchini!! Very good flavor!
Absolutely delicious!
Thank YOU! I am very glad you enjoyed it! 🙂
Yummy 😋
Mmm, it just melts in your mouth! Now my most favorite pork chop recipe!!
Made these tonight and they were SO GOOD! My whole family loved them, and they were so fast and easy, will definitely make again!
So delicious and so easy to make! We loved it!
These were so good and easy to make! I made mashed sweet potatoes with them and it was the perfect dinner! Thank you!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
Cooked this tonight for my family. It was absolutely delicious. Big hit with the kids and my husband. Thanks so much for this recipe
That’s great to hear! I’m very happy everyone loved it! Thank YOU! 🙂
Absolutely delicious! I used Kerrygold Irish butter for the Garlic butter, and it was sooo good! Will definitely be making this more often!
Could I use olive oil instead?
Hi!
Yes, you may, but the reason I list vegetable oil is because of its higher smoke point. Olive oil has a lower smoke point compared to other oils, so it’s best for low and medium-heat cooking. If an oil is heated beyond its smoke point, it starts to smoke up the kitchen and burns the food.