Juicy Roasted Pork Chops with Zucchini: A Simple & Delicious Dinner

Are you looking for a quick, easy, and incredibly flavorful weeknight meal? Look no further! This recipe for roasted pork chops with zucchini is a winner. It’s packed with savory goodness, requires minimal prep time, and utilizes simple ingredients you likely already have in your pantry. The beauty of this dish lies in its simplicity. The pork chops become incredibly tender and juicy in the oven, while the zucchini caramelizes beautifully, developing a slightly sweet and nutty flavor that complements the pork perfectly. This recipe is also extremely versatile; feel free to adjust the seasonings to your liking and add other vegetables like bell peppers, onions, or cherry tomatoes.

Why You’ll Love This Recipe

* **Easy and Quick:** From prep to plate, this recipe takes less than an hour, making it perfect for busy weeknights.
* **Flavorful:** A simple blend of herbs and spices enhances the natural flavors of the pork and zucchini.
* **Healthy:** Lean pork chops paired with zucchini offer a nutritious and satisfying meal.
* **Versatile:** Easily adaptable to your taste and dietary preferences.
* **Minimal Cleanup:** Roasting everything on one pan means fewer dishes to wash!

Ingredients You’ll Need

* **Pork Chops:** 4 bone-in or boneless pork chops (about 1-inch thick)
* **Zucchini:** 2 medium zucchini, cut into 1/2-inch thick rounds
* **Olive Oil:** 2 tablespoons
* **Garlic:** 2 cloves, minced
* **Dried Herbs:** 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon dried oregano
* **Paprika:** 1 teaspoon
* **Salt:** 1 teaspoon (or to taste)
* **Black Pepper:** 1/2 teaspoon (or to taste)
* **Optional:** 1/4 teaspoon red pepper flakes (for a little heat), lemon wedges for serving

Equipment

* Large baking sheet
* Mixing bowl
* Cutting board
* Knife

Step-by-Step Instructions

Follow these simple steps to create perfectly roasted pork chops with zucchini:

Step 1: Prepare the Pork Chops

1. **Pat Dry:** Use paper towels to pat the pork chops dry. This step is crucial for achieving a good sear and preventing the pork from steaming in the oven.
2. **Season:** In a small bowl, combine the dried thyme, dried rosemary, dried oregano, paprika, salt, and black pepper. Mix well.
3. **Rub with Seasoning:** Generously rub the spice mixture all over the pork chops, ensuring they are evenly coated. Don’t be shy! The seasoning is what gives the pork its delicious flavor.

Step 2: Prepare the Zucchini

1. **Wash and Slice:** Wash the zucchini thoroughly. Trim off the ends and cut the zucchini into 1/2-inch thick rounds. Uniformity in size ensures even cooking.
2. **Toss with Oil and Garlic:** In a mixing bowl, toss the zucchini rounds with 1 tablespoon of olive oil and the minced garlic. Make sure each piece is coated.

Step 3: Arrange on Baking Sheet

1. **Preheat Oven:** Preheat your oven to 400°F (200°C). This temperature allows the pork chops to cook through without drying out and the zucchini to caramelize properly.
2. **Grease Baking Sheet:** Lightly grease a large baking sheet with the remaining 1 tablespoon of olive oil or use cooking spray. This prevents the pork chops and zucchini from sticking.
3. **Arrange Pork Chops and Zucchini:** Arrange the seasoned pork chops and zucchini rounds on the prepared baking sheet in a single layer. Make sure they are not overcrowded, as this will prevent them from browning properly. If necessary, use two baking sheets.

Step 4: Roast in the Oven

1. **Roast:** Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the zucchini is tender and slightly browned. Use a meat thermometer to ensure accurate doneness.
2. **Optional Broil (for extra browning):** For the last 2-3 minutes of cooking, you can broil the pork chops and zucchini for a deeper color. Watch them carefully to prevent burning!

Step 5: Rest and Serve

1. **Rest:** Remove the baking sheet from the oven and let the pork chops rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.
2. **Serve:** Serve the roasted pork chops with the zucchini. Garnish with fresh herbs (such as parsley or thyme) and a squeeze of lemon juice, if desired. This dish pairs well with a side of rice, quinoa, or a simple salad.

Tips for Perfect Roasted Pork Chops and Zucchini

* **Choose the Right Pork Chops:** Look for pork chops that are about 1-inch thick and have some marbling. Marbling adds flavor and helps keep the pork moist during cooking. Bone-in chops tend to be more flavorful than boneless chops.
* **Don’t Overcrowd the Pan:** Overcrowding the baking sheet will cause the pork chops and zucchini to steam instead of roast, resulting in less browning and a less desirable texture. Use two baking sheets if necessary.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that your pork chops are cooked to the proper temperature. Insert the thermometer into the thickest part of the chop, avoiding the bone.
* **Adjust Cooking Time:** Cooking time may vary depending on the thickness of the pork chops and the accuracy of your oven. Keep an eye on the pork chops and zucchini and adjust the cooking time accordingly.
* **Season Generously:** Don’t be afraid to season the pork chops and zucchini generously. The seasoning is what gives this dish its flavor.
* **Let the Pork Rest:** Letting the pork chops rest before serving is crucial for achieving a tender and juicy result. This allows the juices to redistribute, preventing them from running out when you cut into the pork.
* **Add Other Vegetables:** This recipe is very versatile. Feel free to add other vegetables like bell peppers, onions, cherry tomatoes, or mushrooms to the baking sheet along with the zucchini.
* **Vary the Seasoning:** Experiment with different herbs and spices to customize the flavor of this dish. Some other great options include garlic powder, onion powder, smoked paprika, chili powder, and Italian seasoning.

Variations and Substitutions

* **Different Vegetables:** Instead of zucchini, try other vegetables like bell peppers, onions, asparagus, or broccoli.
* **Different Protein:** While this recipe is for pork chops, you can easily adapt it to other proteins like chicken breasts or sausages. Adjust the cooking time accordingly.
* **Spice It Up:** Add a pinch of red pepper flakes to the seasoning for a little heat.
* **Lemon Herb Marinade:** Marinate the pork chops in a lemon herb marinade for extra flavor. Combine olive oil, lemon juice, minced garlic, fresh herbs (like rosemary and thyme), salt, and pepper in a bowl. Marinate the pork chops for at least 30 minutes, or up to overnight, in the refrigerator.
* **Honey Garlic Glaze:** Brush the pork chops with a honey garlic glaze during the last few minutes of cooking for a sweet and savory flavor.
* **Parmesan Crusted:** Before roasting, dredge the zucchini in grated Parmesan cheese for a crispy and cheesy crust.
* **Sheet Pan Dinner with Potatoes:** Add diced potatoes to the baking sheet along with the pork chops and zucchini for a complete meal.

Serving Suggestions

This roasted pork chop and zucchini dish is delicious on its own, but here are a few serving suggestions to make it a complete meal:

* **Rice:** Serve with a side of white rice, brown rice, or wild rice.
* **Quinoa:** A healthy and protein-rich alternative to rice.
* **Mashed Potatoes:** Creamy mashed potatoes pair perfectly with the savory pork chops.
* **Roasted Vegetables:** Add other roasted vegetables like carrots, sweet potatoes, or Brussels sprouts.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the pork.
* **Crusty Bread:** Serve with crusty bread for soaking up the delicious juices.

Make Ahead and Storage

* **Make Ahead:** You can prepare the pork chops and zucchini ahead of time by seasoning them and storing them in the refrigerator. This is a great way to save time on busy weeknights.
* **Storage:** Leftover roasted pork chops and zucchini can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on the size of the pork chops and the amount of olive oil used)
* Protein: 30-40 grams per serving
* Fat: 15-25 grams per serving
* Carbohydrates: 10-15 grams per serving

Recipe Card

**Recipe Name:** Juicy Roasted Pork Chops with Zucchini

**Yields:** 4 servings

**Prep Time:** 10 minutes

**Cook Time:** 25 minutes

**Ingredients:**

* 4 bone-in or boneless pork chops (about 1-inch thick)
* 2 medium zucchini, cut into 1/2-inch thick rounds
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* 1 teaspoon dried rosemary
* 1/2 teaspoon dried oregano
* 1 teaspoon paprika
* 1 teaspoon salt (or to taste)
* 1/2 teaspoon black pepper (or to taste)
* Optional: 1/4 teaspoon red pepper flakes (for a little heat), lemon wedges for serving

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. Pat pork chops dry and season with thyme, rosemary, oregano, paprika, salt, and pepper.
3. Toss zucchini with 1 tablespoon olive oil and minced garlic.
4. Grease a baking sheet with remaining olive oil. Arrange pork chops and zucchini in a single layer.
5. Roast for 20-25 minutes, or until pork chops reach an internal temperature of 145°F (63°C) and zucchini is tender.
6. Let pork chops rest for 5-10 minutes before serving. Serve with zucchini and optional lemon wedges.

Conclusion

This roasted pork chop and zucchini recipe is a guaranteed crowd-pleaser. It’s quick, easy, healthy, and incredibly delicious. The simple combination of herbs and spices enhances the natural flavors of the pork and zucchini, creating a satisfying and flavorful meal that’s perfect for any night of the week. So, gather your ingredients, preheat your oven, and get ready to enjoy a fantastic dinner!

Enjoy!