Skillet Pork Chops with Zucchini and Squash
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Skillet Pork Chops with Zucchini and Squash
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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 ready in just 30 minutes!
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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 Information
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Serving
0.5of a large pork chop with 1/4 of the vegetables
Calories
177kcal
(9%)
Carbohydrates
6g
(2%)
Protein
16g
(32%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Cholesterol
44mg
(15%)
Sodium
39mg
(2%)
Potassium
555mg
(16%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
195IU
(4%)
Vitamin C
19.8mg
(22%)
Calcium
28mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 2- 4 people
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Serving | 0.5of a large pork chop with 1/4 of the vegetables | |
| Calories | 177kcal | 9% |
| Carbohydrates | 6g | 2% |
| Protein | 16g | 32% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 44mg | 15% |
| Sodium | 39mg | 2% |
| Potassium | 555mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 19.8mg | 22% |
| Calcium | 28mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
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