Topped with a creamy garlic butter sauce, these Fried Pork Chops with Zucchini are a tender and delicious low-carb dinner recipe. These easy and healthy pork chops are going to become a family favorite weeknight meal!
A Quick and Easy Pork Chops Dinner Idea
Everyone loves fried food, and these garlic butter pork chops are a fail-proof 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!
Also, this pork chops recipe is low in carbs and friendly with the Keto crowd. 🙌
If you want to avoid fried food, but still craving pork chops and veggies, try my Baked Pork Chops and Potatoes Sheet Pan Dinner.
This 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
- Salt & Pepper
- Paprika: You can use either sweet or smoked paprika, depending on your preference.
- Vegetable Oil
- Zucchini: Pork chops and zucchini are a match made in heaven!
For the Garlic Herb Butter
Optional to use, but it’s deeelicious!
- Garlic Powder
How to Make Pan Fried Pork Chops
- Season Pork 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.
- Heat Butter & Oil: Heat butter and 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- Cook Pork Chops: 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 140˚F. Please use an Instant Read Thermometer to check for doneness. Overcooked, dry pork is a curse. 😊
- Prepare Garlic Butter: Combine butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.
- Remove Pork Chops: Remove your pork chops from the skillet; keep covered.
- Heat Remaining Oil: Set skillet over medium-high heat and add the rest of your vegetable oil.
- Cook Zucchini: 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: Remove your zucchini from the skillet and transfer pork chops and zucchini to a serving plate.
- Assemble: Add a dollop of garlic butter to each pork chop, serve and enjoy!
Tips for the Best Fried Pork Chops
- Use an Instant Read Thermometer: When cooking your pork chops, check their internal temperature with an instant read thermometer for the best results. When the thickest area of meat reaches 140°F, the pork chops are ready!
- Use Bone-in Pork Chops: I love using bone-in pork chops for this recipe. Not only are they cheaper than boneless chops, but the fat and bone marrow actually intensify the flavor and the juiciness of the pork chops. It’s a win-win situation.
- 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!
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!
How to Store and Reheat Leftovers
- To save your leftovers for later, you’ll need to keep them in the fridge. Either store them in an airtight container or wrap them tightly with plastic wrap or aluminum foil. 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.
More Pork Chops Recipes
Tools Used in this Recipe
Garlic Butter Pork Chops with Zucchini
For the Pork Chops & Zucchini
- 4 bone-in pork chops, up to 1/2-inch thick
- salt and fresh ground pepper, to taste
- 1 teaspoon paprika, sweet or smoked
- 2 tablespoons butter
- 1 1/2 tablespoons vegetable oil, divided
- 2 zucchini, sliced into half moons
For the Garlic Butter
- 4 tablespoons butter, room temperature
- 1/2 tablespoon garlic powder
- 1/2 tablespoon dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried oregano
- 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 140˚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!