Skillet Pork Chops with Zucchini and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Quick Ingredients

• 4 boneless pork chops (about 6 oz each, 1-inch thick)
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 medium zucchini, sliced into 1/2-inch half-moons (about 3 cups)
• 2 tbsp water or low-sodium chicken broth

Do This

• 1) Pat chops dry; season both sides with 1 tsp salt and 1/4 tsp pepper.
• 2) Heat skillet over medium-high; add olive oil and 1 tbsp butter.
• 3) Sear chops 3–4 minutes per side; cook to 145°F internal, then rest 5 minutes.
• 4) In the same skillet, add 1 tbsp butter and onions; cook 4–5 minutes until soft.
• 5) Add zucchini, remaining 1/2 tsp salt and 1/4 tsp pepper; cook 5–6 minutes until tender-crisp.
• 6) Add water/broth; scrape up browned bits; melt in remaining 2 tbsp butter.
• 7) Return chops (and juices) to skillet 1 minute; spoon buttery vegetables on top and serve.

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Why You’ll Love This Recipe

• One skillet and simple ingredients make cleanup easy.
• Light seasoning keeps it family-friendly while still tasting rich and savory.
• Zucchini and onions cook right alongside the pork for a built-in side.
• Butter and browned pan juices create a quick, cozy sauce without extra fuss.

Grocery List

• Produce: 1 medium yellow onion, 2 medium zucchini
• Dairy: unsalted butter
• Pantry: olive oil, kosher salt, black pepper, water or low-sodium chicken broth
• Meat: 4 boneless pork chops (about 6 oz each, 1-inch thick)

Full Ingredients

Pork

• 4 boneless pork chops (about 6 oz each, 1-inch thick)
• 1 tsp kosher salt (for seasoning pork)
• 1/4 tsp black pepper (for seasoning pork)
• 2 tbsp olive oil
• 1 tbsp unsalted butter (for searing)

Vegetables

• 1 medium yellow onion, thinly sliced (about 2 cups)
• 2 medium zucchini, sliced into 1/2-inch half-moons (about 3 cups)

Light Butter Pan Sauce

• 3 tbsp unsalted butter, divided (1 tbsp for vegetables, 2 tbsp to finish)
• 1/2 tsp kosher salt (for vegetables)
• 1/4 tsp black pepper (for vegetables)
• 2 tbsp water or low-sodium chicken broth (for deglazing)

Step-by-Step Instructions

Step 1: Prep the pork and vegetables

Pat the pork chops dry with paper towels (this helps them brown well). Season both sides evenly with 1 tsp kosher salt and 1/4 tsp black pepper.

Slice the onion into thin strips and slice the zucchini into 1/2-inch half-moons so everything cooks evenly.

Step 2: Preheat the skillet

Place a large skillet (a 12-inch cast iron or stainless steel skillet works great) over medium-high heat for 2 minutes. Add 2 tbsp olive oil and 1 tbsp butter. Once the butter is melted and the surface shimmers, you’re ready to sear.

Step 3: Sear the pork chops

Add the pork chops in a single layer. Sear without moving them for 3–4 minutes, until deeply golden on the bottom. Flip and sear the second side for 3–4 minutes.

Continue cooking just until the thickest part of each chop reaches an internal temperature of 145°F on an instant-read thermometer. Depending on thickness, this may take an additional 0–2 minutes.

Step 4: Rest the pork

Transfer the pork chops to a plate and let them rest for 5 minutes. Resting keeps the chops juicy and lets the temperature even out.

Leave the browned bits in the skillet; they’ll flavor the vegetables and sauce.

Step 5: Soften the onions

Reduce the heat to medium. Add 1 tbsp butter and the sliced onions. Cook, stirring occasionally, for 4–5 minutes until softened and lightly golden.

If the skillet looks very dry at any point, you can add 1 tbsp of the measured water/broth to keep things moving.

Step 6: Cook the zucchini until tender-crisp

Add the sliced zucchini to the skillet. Season with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. Cook for 5–6 minutes, stirring occasionally, until the zucchini is bright and tender-crisp (not mushy).

Step 7: Make a simple butter pan sauce and bring it all together

Add 2 tbsp water or low-sodium chicken broth to the skillet and scrape up any browned bits from the bottom (this is quick flavor). Turn the heat to low and stir in the remaining 2 tbsp butter until melted and glossy.

Return the pork chops (and any juices on the plate) to the skillet for 1 minute just to warm through. Spoon the buttery onions and zucchini over the chops and serve right away.

Pro Tips

• Dry pork browns better: Patting the chops dry helps you get a good sear quickly without overcooking.
• Use a thermometer: Pull at 145°F for juicy chops. If you cook far past that, they can dry out.
• Don’t overcrowd: If your skillet is small, sear in two batches so the chops brown instead of steam.
• Tender-crisp zucchini: Keep the heat at medium and stop once it’s bright and just tender; it will soften more as it sits.
• Deglaze gently: Add the water/broth after the zucchini cooks so you keep some browning and prevent watery vegetables.

Variations

• Garlic-butter (still mild): Add 1 small garlic clove, minced, during the last 30 seconds of cooking the onions.
• Herby finish: Stir in 1 tsp chopped fresh parsley or 1/2 tsp dried Italian seasoning at the end for a gentle boost.
• Bone-in chops: Use 4 bone-in pork chops (about 8 oz each). Sear the same way, then reduce heat to medium-low and cook an additional 4–7 minutes, flipping once, until they reach 145°F.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with 1–2 tbsp water or broth until warmed through, about 4–6 minutes. For best texture, avoid overheating the zucchini. You can slice the onion and zucchini up to 24 hours ahead and keep them refrigerated to make dinner faster.

Nutrition (per serving)

Approximate, based on 4 servings: 430 calories, 34 g protein, 29 g fat, 9 g carbohydrates, 2 g fiber, 5 g sugar, 560 mg sodium.