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Pork Chops with Sauteed Zucchini and Mustard Butter


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Rate this recipe 4.5/5 (4 Votes)


  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons minced fresh chives
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon lemon juice
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper
  • 4 (8- to 10-ounce) bone-in pork rib chops, 1/2 inch thick, trimmed
  • 1 tablespoon vegetable oil
  • 1 1/2 pounds zucchini, trimmed and sliced 1/4 inch thick


Adapted from


Step 1

1. Combine butter, chives, mustard, lemon juice, cayenne, and 1/8 teaspoon salt in small bowl; set aside.

2. Pat pork dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add pork and cook until well browned and cooked through, about 4 minutes per side; transfer to plate and tent with foil.

3. Add zucchini, 1/2 teaspoon salt, and 1/2 teaspoon pepper to now-empty skillet and cook, stirring occasionally, over medium-high heat until tender, 5 to 7 minutes. Transfer zucchini to large platter and top with pork chops. Dollop mustard butter over pork. Serve.


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