Seared Herb-Crusted Pork Chops with Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Herb-Crusted Pork Chops with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Pork Chops with Roasted Zucchini

Enjoy a delicious and savory pork chop dinner featuring a perfectly seared, herb-crusted pork chop paired with tender, roasted zucchini bathed in olive oil and finished with a rich herb butter sauce. This dish delivers beautifully balanced flavors with a satisfying crunch from the crust and a melt-in-your-mouth finish from the butter sauce.

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NUTRITION

600kcal
Protein
34.3g
Fat
51.5g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1 medium Zucchini

1 tbsp Olive Oil for searing

2 tbsp Olive Oil for roasting

2 tbsp Unsalted Butter

1 tbsp Fresh Mixed Herbs

1 clove Garlic

1 tsp Lemon Zest

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the pork chop dry with paper towels. Season both sides generously with salt and pepper.

  • 3

    Mix the chopped fresh herbs with a bit of salt and pepper. Press this herb mixture onto one side of the pork chop to form a crust.

  • 4

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the pork chop, herb-side down, and sear for about 2-3 minutes until a golden crust develops. Flip and sear the other side for an additional 2 minutes.

  • 5

    While the pork chop is searing, slice the zucchini into rounds or half-moons and place them on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the zucchini and toss to coat. Season lightly with salt and pepper.

  • 6

    Roast the zucchini in the oven for 12-15 minutes, until tender and lightly browned.

  • 7

    In the same skillet after searing (reduce heat to low), add 2 tablespoons of unsalted butter along with one minced garlic clove. Let the butter melt and infuse with garlic and remaining herb bits to form a fresh herb butter sauce.

  • 8

    Plate the pork chop and drizzle the herb butter sauce over it. Serve alongside the roasted zucchini and garnish with a sprinkle of lemon zest for brightness.

  • 9

    Enjoy your balanced meal that delivers 30-36 grams of protein and fits perfectly within a 560-684 kcal range.

Seared Herb-Crusted Pork Chops with Roasted Zucchini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Herb-Crusted Pork Chops with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Herb-Crusted Pork Chops with Roasted Zucchini

Enjoy a delicious and savory pork chop dinner featuring a perfectly seared, herb-crusted pork chop paired with tender, roasted zucchini bathed in olive oil and finished with a rich herb butter sauce. This dish delivers beautifully balanced flavors with a satisfying crunch from the crust and a melt-in-your-mouth finish from the butter sauce.

NUTRITION

600kcal
Protein
34.3g
Fat
51.5g
Carbs
7.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Pork Chop

1 medium Zucchini

1 tbsp Olive Oil for searing

2 tbsp Olive Oil for roasting

2 tbsp Unsalted Butter

1 tbsp Fresh Mixed Herbs

1 clove Garlic

1 tsp Lemon Zest

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the pork chop dry with paper towels. Season both sides generously with salt and pepper.

  • 3

    Mix the chopped fresh herbs with a bit of salt and pepper. Press this herb mixture onto one side of the pork chop to form a crust.

  • 4

    Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the pork chop, herb-side down, and sear for about 2-3 minutes until a golden crust develops. Flip and sear the other side for an additional 2 minutes.

  • 5

    While the pork chop is searing, slice the zucchini into rounds or half-moons and place them on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the zucchini and toss to coat. Season lightly with salt and pepper.

  • 6

    Roast the zucchini in the oven for 12-15 minutes, until tender and lightly browned.

  • 7

    In the same skillet after searing (reduce heat to low), add 2 tablespoons of unsalted butter along with one minced garlic clove. Let the butter melt and infuse with garlic and remaining herb bits to form a fresh herb butter sauce.

  • 8

    Plate the pork chop and drizzle the herb butter sauce over it. Serve alongside the roasted zucchini and garnish with a sprinkle of lemon zest for brightness.

  • 9

    Enjoy your balanced meal that delivers 30-36 grams of protein and fits perfectly within a 560-684 kcal range.