Updated Nov 24, 2014Chatelaine
- Slice each butterflied chop in half. (You’ll have 4 chops.) Lightly oil a large frying pan and set over medium-high heat. Sauté chops until golden, about 3 min per side. Remove to a plate. Add drained tomatoes to pan. Sprinkle with seasonings. Boil, uncovered, stirring occasionally, until it thickens, about 7 min.
- While sauce is boiling, chop onion and add to pan as soon as it is chopped. Slice zucchini lengthwise, then diagonally into thin half moons. When tomato sauce is thick, return chops to pan along with any juices. Reduce heat to medium-low, then simmer, covered, turning once, until chops are cooked through, about 5 more min. Scatter zucchini overtop about 2 min before cooking is done. Remove chops to plates and spoon sauce overtop. Serve zucchini alongside.