# Easy Cajun Pork Chops with Lemon Garlic Zucchini 4 portions · US measures · unverified · Preparation time not provided · Not provided Easy Cajun Pork Chops with Lemon Garlic Zucchini, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check poultry or reheated cooked chicken reaches 165°F at the thickest center.
4 count Pork chopsbone-in, at room temperature	Sear Cajun-coated chops 3–4 min per side over medium-high; rest under foil	Return pork chops to zucchini sauce; reheat briefly and garnish
6 tbsp Low-sodium Cajun seasoningor make you own Cajun seasoning blend, see tips below
1 ⅓ tbsp Canola or sunflower oildivided · Source range 1–2 tablespoons; lower one-tablespoon amount chosen, 2/3 for searing and 1/3 reserved for zucchini.
⅔ tbsp Canola or sunflower oildivided · Source range 1–2 tablespoons; lower one-tablespoon amount chosen, 2/3 for searing and 1/3 reserved for zucchini.	Sauté garlic in butter 30 sec; zucchini/spices 2–3 min; stock/lemon 2–3 min
6 count Zucchinimedium, rinsed and sliced
1 tbsp Unsalted butter
8 clove Garlicminced
1 tsp Black pepper
2 tsp Red chili pepper flakesoptional
6 tbsp Low-sodium chicken stock
4 tbsp Lemon juicemore for serving
2 tbsp Fresh chopped parsleyfor garnish

## Ingredients - 4 count Pork chops — bone-in, at room temperature - 6 count Zucchini — medium, rinsed and sliced - 6 tbsp Low-sodium Cajun seasoning. or make you own Cajun seasoning blend, see tips below - 2 tbsp Canola or sunflower oil — divided. Source range 1–2 tablespoons; lower one-tablespoon amount chosen, 2/3 for searing and 1/3 reserved for zucchini. - 1 tbsp Unsalted butter - 8 clove Garlic — minced - 1 tsp Black pepper - 2 tsp Red chili pepper flakes — optional - 6 tbsp Low-sodium chicken stock - 4 tbsp Lemon juice — more for serving - 2 tbsp Fresh chopped parsley — for garnish ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Coat both sides and edges of pork chops with Cajun seasoning. 2. **Step 2.** Heat two-thirds of the listed oil over medium-high. Sear chops 3–4 minutes per side, allowing more time for thickness, until cooked through. Rest under foil. 3. **Step 3.** Lower heat to medium. Melt butter and sauté garlic about 30 seconds, loosening browned juices; clean burned residue first if needed. 4. **Step 4.** Add zucchini, pepper, optional chili flakes and remaining oil if needed. Sauté 2–3 minutes over medium-low, then add stock and lemon juice and cook another 2–3 minutes until tender and slightly reduced. 5. **Step 5.** Return chops briefly to warm and serve with parsley. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk. Check product labels and cross-contact. ## First-cook checks and limits - Oil range 1–2 tablespoons uses one tablespoon: two-thirds gives source initial two teaspoons, one-third reserved for zucchini. - The publisher’s preparation-time entry appears to mean ten minutes but is incomplete. Preparation and total time are therefore unreported. - Source lacks numerical pork doneness temperature and assumes chops at room temperature. - Extra lemon slices for garnish are not listed and omitted. - Ingredient quantities are scaled from 2 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Easy Cajun Pork Chops with Lemon Garlic Zucchini](https://www.eatwell101.com/cajun-pork-chops-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-easy-cajun-pork-chops-with-lemon-garlic-zucchini/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.