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!

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. 🙂

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.

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 (as shown above). 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.

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

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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Broiled Pork Chops & Zucchini with Greek Yogurt Sauce

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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 minutes

Servings 4

Author Rachel Singer

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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