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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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
5 mins
Total Time
30 mins
Servings: 2 - 4 people
Calories: 177 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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

% 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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