Pork Chops with Zucchini and Squash

A comforting dish featuring juicy pork chops seasoned with smoked paprika and paired with tender zucchini and squash, perfect for family dinners.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

3 tbsp olive oil Use high-quality extra virgin for the best flavor.
2 pieces bone-in pork chops (about 1-inch thick) Look for fresh, meaty cuts for maximum flavor.
1/2 tsp smoked paprika Adds a warm, smoky depth; sweet paprika is an alternative.
to taste Salt and black pepper Elevate the pork's natural flavors.
1 piece onion, sliced Sweet or yellow onions work best.
1 piece zucchini, sliced Choose a firm, vibrant zucchini.
1 piece yellow squash, sliced Brings freshness and crunch.
3 tbsp fresh dill, chopped Adds a burst of freshness.
2 cloves garlic, minced Fresh is best; adds aromatic goodness.

Preparation

Pat the pork chops dry with paper towels and season both sides with salt, black pepper, and smoked paprika. Let sit for about 15 minutes.
Slice the onion, zucchini, and yellow squash, and mince the garlic.

Cooking

Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the pork chops for about 7-10 minutes on each side until golden-brown and reach an internal temperature of 145°F.
Transfer the pork chops to a plate and cover to keep warm.
In the same skillet, add the sliced onion and minced garlic. Sauté for about 2 minutes until fragrant.
Add zucchini and yellow squash, season with salt and pepper, and cook for 5-7 minutes until tender.
Stir in chopped dill and mix well. Nestle pork chops back into the skillet or serve plated alongside.

Serving

Leftovers store well in an airtight container in the fridge for about 3-4 days. Can freeze cooked pork chops for up to 3 months.