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One-Pan Pork Chops & Zucchini is a light, flavorful dinner that comes together quickly with minimal cleanup. Juicy, pan-seared pork chops cook alongside tender zucchini, absorbing savory seasonings and pan juices for a simple yet satisfying meal. This easy one-pan recipe is perfect for busy weeknights, low-carb dinners, or anytime you want a fresh, wholesome dish that delivers big flavor without extra effort.
Equipment Needed
- Large skillet
- Cutting board
- Chef’s knife
- Meat thermometer
Shopping List
- 4 pork chops
- 2 medium zucchinis
- 2 cloves of garlic
- 1 tablespoon olive oil
- Salt
- Black pepper
- Fresh thyme or rosemary (optional)
One-Pan Pork Chops & Zucchini
Description
A mouthwatering dish combining savory pork chops and vibrant zucchini cooked together in one pan for easy cleanup and maximum flavor.
Ingredients
Main Ingredients
Seasonings and Spices
Garnish
Instructions
Preparation
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Preheat and Prep
Preheat the oven to 400°F (200°C). Season pork chops with salt, pepper, and your favorite herbs. Cut zucchinis into thick slices.You can use bone-in or boneless pork chops for this recipe.
Cooking
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Sear Pork Chops
In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops for 3-4 minutes on each side until browned.Searing helps lock in juices and flavors. -
Add Zucchini
Add the sliced zucchini to the skillet around the pork chops. Drizzle zucchinis with olive oil, salt, and pepper.Make sure the zucchinis are in a single layer for even cooking. -
Bake
Transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the pork is cooked through and zucchinis are tender.Cooking times may vary based on the thickness of the pork chops.
Serve
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Rest and Enjoy
Let the dish rest for a few minutes before serving. Garnish with fresh herbs and a squeeze of lemon juice, if desired.Resting allows the juices to redistribute, keeping the pork moist.
Note
- For a crispy finish on the pork chops, make sure to pat them dry with a paper towel before seasoning.
- Adjust the seasoning to your preference by adding more or less of the herbs and spices suggested.
- Feel free to substitute pork chops with chicken breasts or thighs for a different protein option.
- Add a splash of balsamic vinegar or a sprinkle of Parmesan cheese for extra flavor before serving.
- To save time, you can use pre-cut zucchini or other vegetables of your choice in this one-pan dish.
- Ensure even cooking by arranging the pork chops and zucchini in a single layer on the baking sheet.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve the tenderness of the pork chops.