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Season pork chops with salt, pepper, and paprika. Cut a few slits in the fat surrounding the pork chops. This will help with keeping the chops from curling up while frying.
Heat butter and 1 tablespoon vegetable oil in a large skillet set over medium-high heat. Add the pork chops to the hot oil and cook for 5 minutes per side, or until cooked through. Pork chops are cooked through when internal temperature reaches 145˚F. Use an instant-read thermometer for best results. Also, cooking time will depend on the thickness of the pork chops; they should be up to ½-inch thick.
In the meantime, prepare the garlic butter by combining butter, garlic powder, dried basil, dried parsley, and dried oregano; mash with a fork until thoroughly incorporated.
Remove pork chops from skillet; keep covered.
Set skillet over medium-high heat and add remaining oil. Add zucchini slices to the hot oil; season with salt and pepper, and cook for 2 to 3 minutes or until tender. Remove from skillet.
Transfer pork chops and zucchini to a serving plate. Add a dollop of garlic butter to each pork chop and serve!