4 (4- to 6-ounce) boneless pork chops (about 3/4-inch thick)
Freshly ground black pepper
2 tablespoons olive oil, divided
1 pound zucchini, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
1 pound summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick pieces
1/4 teaspoon kosher salt, plus more for seasoning
2 cloves garlic, minced
1 tablespoon balsamic vinegar
16 ounces salsa (about 2 cups)
1/4 cup coarsely chopped fresh cilantro
Pat the pork chops completely dry with paper towels, then generously season all over with salt and pepper. Heat 1 tablespoon of the oil in a 10-inch cast iron skillet or frying pan over high heat until shimmering. Add the pork chops and sear until golden-brown, 2 to 3 minutes on each side (the pork chops will not be cooked through). Transfer to a plate.
Reduce the heat to low, and add the remaining 1 tablespoon oil to the skillet. Add the zucchini and squash, season with the 1/4 teaspoon of salt, and stir to combine with the oil. Cook for about 1 minute. Stir in the garlic and cook for 1 minute more. Add the balsamic vinegar and use a wooden spoon to scrape any brown bits from the bottom of the pan. Stir in the salsa.
Return the pork chops and any accumulated juices to the pan, nestling them in the squash and partially covering the meat with vegetables and salsa. Cover and simmer until the pork chops are cooked through and register 145°F, 7 to 9 minutes more. Divide between plates, top with the cilantro, and serve warm.