Pork Chops: Garlic Butter Herb Pork Chops with Zucchini
Shared with me by: Danielle (daughter-in-law)
Quick, easy and effortless to make.
The zucchini is exceptionally tasty.
Ingredients
- 3 pork chops, boneless
- salt and fresh cracked pepper, to taste
- 3 Tbls. butter (plus a little more for garnish)
- 5 garlic cloves, minced
- 1/4 c. freshly chopped oregano (4 t. dry)
- 1 t. fresh thyme, chopped (1/4 t. dry)
- 2 to 3 medium sized zucchini, diced
- fresh chopped parsley, for garnish (optional)
- lemon slices, for garnish (will need some juice for garnish)
Instructions
Remove pork chops from refrigerator about 15 minutes before cooking to bring to room temperature. Season chops with salt and pepper on both sides.
Melt butter in a large skillet over medium heat. Add the garlic, oregano and thyme.
Add the pork chops and cook for 4-5 minutes on each side or until pork is cooked through. Do not overcook or chops will be tough and dry.
Remove pork chops and set aside on a plate. Cover chops with foil to keep warm; resting allows the juices to flow back through the meat to make it more tender.
Add the diced zucchini to the same pan and season with salt and pepper. Sauté for 2-3 minutes or until tender.
Add the pork chops back to the pan to reheat for a minute or so.
Garnished with lemon slices, a shavings of butter, a drizzle of lemon juice and more parsley or oregano.
Serve immediately,
NOTE: I recommend using fresh herbs, although you can substitute dry if desired.