Easy Cajun Pork Chops with Lemon Garlic Zucchini

Adapted from Christina Cherrier. Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.

Before cooking

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.

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

Step 1. Coat both sides and edges of pork chops with Cajun seasoning.
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.
Step 3. Lower heat to medium. Melt butter and sauté garlic about 30 seconds, loosening browned juices; clean burned residue first if needed.
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.
Step 5. Return chops briefly to warm and serve with parsley.