Pat the pork chops dry. Use paper towels to remove surface moisture. This helps them brown nicely. Season both sides with salt, pepper, smoked paprika, onion powder, and Italian seasoning.

Preheat the pan. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, it’s ready.

Sear the pork chops. Place chops in the skillet without crowding. Sear for 3–4 minutes per side until golden. If they’re thick, stand them on the fat edge for 30 seconds to crisp. Transfer to a plate and tent loosely with foil.

Sauté the zucchini. Reduce heat to medium. Add the remaining 1 tablespoon olive oil. Add zucchini in an even layer. Season lightly with salt and pepper. Cook 3–5 minutes, stirring once or twice, until just tender with a little color. Don’t overcook.

Make the garlic butter. Push zucchini to the edges of the pan. Add the remaining 3 tablespoons butter to the center. When melted, stir in the minced garlic and red pepper flakes. Cook 30 seconds until fragrant, not browned.

Finish everything together. Return pork chops and any juices to the skillet. Spoon the garlic butter over the chops. Squeeze in the lemon juice. Cook 1–2 minutes more, basting with the butter until the chops reach your preferred doneness.

Check doneness. For juicy pork, aim for an internal temperature of 145°F (63°C), then rest for 3 minutes. Remove from heat.

Garnish and serve. Sprinkle with chopped parsley or chives. Serve with extra lemon wedges and spoon more pan butter over the top.