Zesty Pork Chops with Sautéed Zucchini
Indulge in a mouthwatering combination of juicy pork chops, tender mini yellow potatoes, and vibrant zucchini. This dish is not only bursting with flavor but also easy to prepare, making it perfect for a weeknight dinner. The pork chops are seasoned and seared to perfection, accompanied by sautéed zucchini and roasted mini potatoes, creating a wholesome and satisfying meal.
ingredients
- 4 bone-in pork chops (about 1-inch thick)
- 1 lb mini yellow potatoes, halved
- 2 medium zucchinis, sliced into half-moons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large pot, boil salted water and add the halved mini yellow potatoes. Cook until tender, about 15 minutes, then drain and set aside.
- 3.
Season the pork chops with salt, pepper, and smoked paprika on both sides.
- 4.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the pork chops for 4-5 minutes on each side until browned. Transfer them to a baking dish and roast in the preheated oven for 15-20 minutes or until internal temperature reaches 145°F (63°C).
- 5.
In the same skillet, add the remaining olive oil and sauté the minced garlic for 30 seconds. Stir in the sliced zucchini and cook for about 5-7 minutes until tender and lightly golden. Season with salt and pepper.
- 6.
Toss the drained mini potatoes in the skillet for a few minutes until slightly crispy, seasoning as desired.
- 7.
Plate the pork chops next to the sautéed zucchini and potatoes, garnishing with fresh parsley.
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