# Garlic Butter Herb Pork Chops with Zucchini 4 portions · US measures · unverified · 5 min publisher preparation · 20 min Garlic Butter Herb Pork Chops with Zucchini, adapted from Veronica Brandy. 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)

Prepare the ingredients as listed. Follow the source order in the method; branches join only at the final operation.
Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes.
4 count pork chopsboneless	Season pork; cook in butter/garlic/oregano/thyme 4–5 min/side to 145°F; reserve/rest 3 min.	Return chops briefly; finish with optional parsley and lemon.
4 tbsp butter
6 ⅔ count garlic clovesminced
⅓ cup freshly chopped oregano
1 ⅓ tsp fresh thymechopped
to taste Salt and fresh cracked pepperto taste · Unquantified in source; use to taste or as optional garnish as stated.
2 ⅔ count medium sized zucchinidiced · Source quantity range 2 to 3; lower endpoint chosen explicitly.	After pork is reserved, sauté zucchini in retained pan juices 2–3 min.
Not specified Fresh chopped parsleyfor garnish (optional) · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. Optional; excluded or included as stated in the publisher nutrition.
Not specified Lemon slicesfor garnish · Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero.

## Ingredients - 4 count pork chops — boneless - 4 tbsp butter - 6 ⅔ count garlic cloves — minced - ⅓ cup freshly chopped oregano - 1 ⅓ tsp fresh thyme — chopped - to taste Salt and fresh cracked pepper — to taste. Unquantified in source; use to taste or as optional garnish as stated. - 2 ⅔ count medium sized zucchini — diced. Source quantity range 2 to 3; lower endpoint chosen explicitly. - Not specified Fresh chopped parsley — for garnish (optional). Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. Optional; excluded or included as stated in the publisher nutrition. - Not specified Lemon slices — for garnish. Unquantified in source; use to taste or as optional garnish as stated. Unquantified amount remains unknown, not zero. ## Equipment - Stovetop and large skillet - Knife and cutting board - Instant-read thermometer ## 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.** Season pork with salt and pepper. Melt butter over medium heat with garlic, oregano and thyme. 2. **Step 2.** Cook chops for 4–5 minutes per side, continuing until 145°F. Reserve on a clean plate and rest 3 minutes. 3. **Step 3.** Stir-fry zucchini in the same pan for 2–3 minutes until tender. Return chops to warm briefly and finish with optional parsley and lemon. ## 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 - The publisher lists 436 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported. - Ingredient quantities are scaled from 3 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 Veronica Brandy. 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 - [Veronica Brandy: Garlic Butter Herb Pork Chops with Zucchini](https://www.eatwell101.com/garlic-butter-herb-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-garlic-butter-herb-pork-chops-with-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.