Boneless Pork Chops And Zucchini Skillet
This Irresistible Boneless Pork Chops and Zucchini Skillet is one of my all-time favorites. It’s the simplest recipe that I lovingly copied from my mother-in-law’s cookbook, and I find myself making it all summer long. It’s the perfect way to use up all those fresh summer veggies from the garden or farmer’s market. Best of all, this one-pot skillet dish is a must-try if you’re looking for a quick and light dinner idea that doesn’t skimp on flavor.
Why Will You Love this Recipe?
- One-Pan Wonder. It all comes together in a single skillet, which means less cleanup for you. Who doesn’t love a delicious meal with fewer dishes to wash?
- Fresh and Flavorful. The simple seasoning lets the natural sweetness of the sautéed veggies and the savory pork chops really shine. It’s a celebration of simple, good ingredients.
- Quick Weeknight Dinner. You can have this entire meal on the table in about 30 minutes from start to finish. It’s the perfect solution for those busy evenings when you need something satisfying, fast.
Recipe Variations
- Add a Little Heat. For a spicy kick, toss in a pinch of red pepper flakes or some sliced jalapeños with the vegetables. It adds a wonderful warmth that complements the pork beautifully.
- Switch Up the Protein. This recipe works great with boneless, skinless chicken thighs or even sliced Italian sausage. Just adjust the cooking time to ensure the protein is cooked through.
- Bulk It Up with More Veggies. Feel free to throw in other vegetables you have on hand like mushrooms, cherry tomatoes, or yellow squash. It’s a fantastic way to clean out the crisper drawer before your next grocery run.
Tools You’ll Need
- A Large Skillet. You’ll need a deep, large skillet or a cast-iron pan to hold all the ingredients without overcrowding. This ensures the veggies sear nicely instead of steaming.
- Cutting Board and a Sharp Knife. A good knife makes prepping the zucchini, onions, and peppers an absolute breeze. A sturdy cutting board will keep your countertops safe and clean.
- Tongs and a Spatula. Tongs are perfect for flipping the pork chops without piercing them, which helps keep them nice and juicy. A spatula will be your best friend for stirring all those delicious vegetables.
FAQ
How do I store leftovers?
The best way to store leftovers is in an airtight container in the refrigerator. Just let the dish cool down to room temperature before packing it away to prevent any extra condensation from making the veggies soggy.
How long will it last in the fridge?
Your pork chop and zucchini skillet will stay fresh and delicious for up to 3 days in the refrigerator. The veggies might soften a little, but the flavors will be just as good when you reheat it.
Can I freeze this skillet dish?
I wouldn’t recommend freezing this one. Zucchini has a high water content and tends to get very mushy and watery after being frozen and thawed, which changes the texture of the whole dish.
What can I serve with it?
This is a great all-in-one meal, but it’s also wonderful served over a bed of fluffy rice, quinoa, or with a side of crusty bread to soak up any juices. For a lighter option, a simple side salad works perfectly.
Is this recipe gluten-free?
Yes, it is! As written, this recipe uses ingredients that are naturally gluten-free. Just be sure to double-check that your spices, especially any pre-made blends, don’t contain any hidden gluten.
Can I make this recipe keto or low-carb?
To make this recipe keto-friendly, you just need to omit the 1 tablespoon of sugar used with the vegetables. The onions and bell peppers add their own natural sweetness, so you won’t miss it much!
Is it possible to make this vegan?
While the pork is the star, you could definitely make a delicious vegan version. Simply substitute the pork chops with a block of extra-firm tofu (pressed and cubed) or a can of chickpeas, and use a vegan-friendly sugar.
Other Recipes You’ll Love
- Pork Chops in Rosemary and Thyme
- Mexican Pork Chops in Red Sauce
- Pork Chops with Mushrooms and Spinach
- Grilled Pork Steaks In The Oven
- Stuffed Mexican Zucchini Boats
- Healthy Zucchini Carrot Soup
- Cheesy Zucchini Risotto
- Healthy Turkey Zucchini Burgers
Boneless Pork Chops And Zucchini Skillet
Ingredients
For the Pork Chops:
- 8 boneless pork chops about ½-inch thick
- 1 teaspoon salt
- pinch black pepper
- ½ teaspoon chopped fresh rosemary
- ¼ teaspoon garlic powder
- 3 tablespoons olive oil
For the Vegetables:
- 2 medium zucchini
- 2 yellow onions
- 2 green bell peppers
- 1 teaspoon salt
- 1 tablespoon sugar
- pinch black pepper
Instructions
- First, prepare the vegetables. Wash the zucchini, slice it in half lengthwise, and then chop it into half-moon shapes. Core and seed the bell peppers and thinly slice them and the onions into strips.
- Pat the pork chops dry and season them evenly on all sides with 1 teaspoon salt, a pinch of pepper, chopped rosemary, and garlic powder.
- Heat the olive oil in a large, deep skillet over medium-high heat. Once the oil is shimmering, carefully place the pork chops in the pan.
- Sear the pork chops for 4-5 minutes on each side, until they are golden brown and cooked through.
- Remove the pork chops from the skillet and set them aside on a plate. Add all the prepared vegetables (zucchini, onions, peppers) to the same skillet with the remaining oil and pork drippings.
- Immediately season the vegetables with 1 teaspoon salt, 1 tablespoon sugar, and a pinch of pepper. Stir everything together well.
- Cook the vegetables over high heat for 10-15 minutes, stirring frequently, until they are tender-crisp and slightly caramelized.
- Once the vegetables are cooked to your liking, turn off the heat. Return the cooked pork chops to the skillet, nestling them among the vegetables.
- Serve immediately. Enjoy!
