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Broiled Pork Chops & Zucchini with Greek Yogurt Sauce

This flavorful 30 minute pork chops and zucchini recipe creates its own built-in side, making it a quick & affordable weeknight dinner option for four — and it’s low carb and gluten free, to boot!

How about an easy broiled pork chops and zucchini recipe that is naturally low carb and gluten free? This flavorful 30 minute weeknight dinner creates its own built-in side -- making it an affordable dinner option for four. The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops, too! | MashupMom.com

Why yes, Broiled Pork Chops & Zucchini with Greek Yogurt Sauce is our second thin sliced pork chops recipe of the week (following yesterday’s skillet pork chops with mushrooms & tomatoes). Not only that, it’s our second low carb and gluten free pork chops recipe of the week, making this MashupDad’s lucky week indeed. 🙂

How about an easy broiled pork chops and zucchini recipe that is naturally low carb and gluten free? This flavorful 30 minute weeknight dinner creates its own built-in side -- making it an affordable dinner option for four. The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops, too! | MashupMom.com

Broiling is another method of keeping these thin cut pork chops juicy and tender, and allowing them to rest while you quick broil the zucchini also helps preserve their juiciness. Broiled pork chops & zucchini makes for another great simple & flavorful weeknight dinner option when these thin sliced chops go on sale!

Broiled Pork Chops & Zucchini with Greek Yogurt Sauce

Ingredients

– for the marinade

2 Tbsp olive oil
Juice of 1/2 a small lemon
1/4 cup plain Greek yogurt (I used full fat)
2 tsp oregano
1 tsp paprika
2 cloves garlic, minced
Sea salt, to taste
Black pepper, to taste
1.5 lbs thin sliced pork chops

– for the zucchini

20 oz zucchini (3-4 small to medium zucchini), trimmed and cut into spears
1.5 Tbsp olive oil
2 cloves garlic, minced
1 tsp oregano
Sea salt, to taste
Black pepper, to taste

– for the Greek yogurt sauce

1/2 cup plain Greek yogurt
Juice of 1/4 small lemon
1/2 tsp oregano
1 clove garlic, minced

Directions

Mix marinade ingredients: Olive oil, lemon juice, Greek yogurt, oregano, paprika, garlic, sea salt, and black pepper in a large bowl. Add pork chops and toss to coat.

Pork chops on pan -- This flavorful 30 minute pork chops and zucchini recipe creates its own built-in side, making it an affordable weeknight dinner option for four. (The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops!) Broiled pork chops and zucchini are naturally low carb and gluten free.

Move your top oven rack to the second position down from the top. Line a rimmed baking sheet with foil and arrange pork chops in a single layer. Broil chops on high for 5-6 minutes a side, or until cooked through to 145 degrees. (I did mine for 5 minutes, then flipped and broiled another 6 minutes, and they were perfect.)

Remove pork chops to a separate plate and tent them with a clean piece of foil to rest; discard the used foil on the sheet pan.

Cut zucchini -- This flavorful 30 minute pork chops and zucchini recipe creates its own built-in side, making it an affordable weeknight dinner option for four. (The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops!) Broiled pork chops and zucchini are naturally low carb and gluten free.

While the pork is cooking, wash and trim the ends off of your zucchini, then cut it into spears: Halve each zucchini lengthwise, halve those again lengthwise so that you have long quarters, then cut those in half width-wise (as shown above). Toss zucchini spears in a separate large bowl with olive oil, garlic, oregano, sea salt, and black pepper to coat.

Broiled zucchini on pan -- This flavorful 30 minute pork chops and zucchini recipe creates its own built-in side, making it an affordable weeknight dinner option for four. (The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops!) Broiled pork chops and zucchini are naturally low carb and gluten free.

After you have removed the foil from the pork chop pan, arrange zucchini in a single layer on that same pan (no need for foil this time) and broil it for five minutes a side, or until zucchini is lightly browned.

While zucchini is cooking, combine all of the Greek yogurt sauce ingredients in a small bowl. Serve the broiled pork chops and zucchini topped with Greek yogurt sauce.

Note: Why didn’t I just broil everything together? Well, it doesn’t all fit nicely on one pan! You don’t want to crowd either the zucchini or the chops here.

An easy all-in-one thin cut pork chops recipe for a cold winter’s day

How about an easy broiled pork chops and zucchini recipe that is naturally low carb and gluten free? This flavorful 30 minute weeknight dinner creates its own built-in side -- making it an affordable dinner option for four. The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops, too! | MashupMom.com

This flavorful 30 minute pork chops and zucchini recipe creates its own built-in side, making it an affordable weeknight dinner option for four. (The Greek yogurt sauce here really brings out the flavor in both the zucchini and the chops, so don’t skip it!) Broiled pork chops and zucchini are naturally low carb and gluten free.

Broiled Pork Chops & Zucchini with Greek Yogurt Sauce, printable recipe

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5 from 3 votes

Broiled Pork Chops & Zucchini with Greek Yogurt Sauce

Broiling is another method of keeping these thin cut pork chops juicy and tender, and allowing them to rest while you quick broil the zucchini also helps preserve the juiciness.
Course dinner
Total Time 30 minutes
Servings 4

Ingredients

- for the marinade

  • 2 Tbsp olive oil
  • Juice of 1/2 a small lemon
  • 1/4 cup plain Greek yogurt I used full fat
  • 2 tsp oregano
  • 1 tsp paprika
  • 2 cloves garlic, minced
  • Sea salt, to taste
  • Black pepper, to taste
  • 1.5 lbs thin sliced pork chops

- for the zucchini

  • 20 oz zucchini (3-4 small to medium zucchini), trimmed and cut into spears
  • 1.5 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • Sea salt, to taste
  • Black pepper, to taste

- for the Greek yogurt sauce

  • 1/2 cup plain Greek yogurt
  • Juice of 1/4 small lemon
  • 1/2 tsp oregano
  • 1 clove garlic, minced

Instructions

  • Mix marinade ingredients: Olive oil, lemon juice, Greek yogurt, oregano, paprika, garlic, sea salt, and black pepper in a large bowl. Add pork chops and toss to coat.
  • Move your top oven rack to the second position down from the top. Line a rimmed baking sheet with foil and arrange pork chops in a single layer. Broil chops on high for 5-6 minutes a side, or until cooked through to 145 degrees. (I did mine for 5 minutes, then flipped and broiled another 6 minutes, and they were perfect.)
  • Remove pork chops to a separate plate and tent them with a clean piece of foil to rest; discard the used foil on the sheet pan.
  • While the pork is cooking, wash and trim the ends off of your zucchini, then cut it into spears: Halve each zucchini lengthwise, halve those again lengthwise so that you have long quarters, then cut those in half width-wise. Toss zucchini spears in a separate large bowl with olive oil, garlic, oregano, sea salt, and black pepper to coat.
  • After you have removed the foil from the pork chop pan, arrange zucchini in a single layer on that same pan (no need for foil this time) and broil it for five minutes a side, or until zucchini is lightly browned.
  • While zucchini is cooking, combine all of the Greek yogurt sauce ingredients in a small bowl. 
  • Serve the broiled pork chops and zucchini topped with Greek yogurt sauce.

Notes

Why didn't I just broil everything together? Well, it doesn't all fit nicely on one pan! You don't want to crowd either the zucchini or the chops here.

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Recipe Rating




Marie Benware

Wednesday 4th of September 2019

Question, are the thin sliced pork chops bone-in or no bones? I bought some “ “bone in” on sale and wondering if this would be a good way to cook them?

rachel

Wednesday 4th of September 2019

I used boneless here -- you could use bone-in, but watch the cooking times. Bone-in thin sliced chops might cook through a little faster.

Debvie

Sunday 21st of July 2019

Best pork chops I have ever made. Everybody lived them!!!! I didn’t have oregano or paprika left the paprika out and used parsley instead. Still was very good. Quill get all ingredient and try every thing. .

Redkat

Wednesday 21st of November 2018

Delicious and quick, the whole family loved it. Thanks for sharing! I brined my porkchops first because I always brine pork. And I found that in my oven I needed the rack to be in the highest position for best browning. I love that there is garlic in every step of the recipe, so much flavor!

Angela

Tuesday 6th of March 2018

Made these last night along with some roasted new potatoes. SO DELISH!!!! Two thumbs up from my kids too!

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Friday 2nd of March 2018

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