Made with a creamy garlic butter sauce, these Fried Pork Chops with Zucchini are a tender and delicious dinner recipe.
Servings : 4
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Ingredients
For the Pork Chops & Zucchini
4bone-in pork chops,up to 1/2-inch thick
salt and fresh ground black pepper,to taste
1teaspoonsweet or smoked paprika
2tablespoonsbutter
1½tablespoonsvegetable oil,divided
2smallzucchini,sliced into half moons
For the Garlic Butter
4tablespoonsbutter,room temperature
½tablespoongarlic powder
½tablespoondried basil
2teaspoonsdried parsley
1teaspoondried 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 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 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.
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.
Course: Dinner
Cuisine: American
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