Preheat your oven to 350 F. Season the pork chops with salt and pepper on both sides. Use half of the mint leaves and finely chopped it and sprinkle on top of the pork chops. Melt the butter on a large saucepan. Add in the garlic and saute until really fragrant and started to brown. Add in the mushrooms and cook for about 5 minutes. Splash in the cognac and the rest of the mint leaves and cook for about 5 minute on low heat. Keep it warm while preparing the pork chops

Preheat a large skillet until it is really hot (we want to sear the pork chop on the outside), add in the olive oil. Gently place 2-3 pork chops on the skillet (you may need to do this in batches) and cook for about 2 minutes on each side. Repeat this with the rest of the pork chop and add some oil if needed. Place the pork chops on a baking sheet and cover with aluminum foil to keep it warm. While searing the pork chops, place some of the zucchini into the same skillet and cook for about 3 minutes, until tender but still a bit crunchy and transfer to a plate. Place the pork chops in the oven and bake for about 10-15 minutes or until the pork is cooked through and no runny pink juice. Cover with aluminum foil and let them rest for 10 minutes before serving

When ready to serve, place the pork chops on a plate, portion out the zucchini and the mushrooms on the side. Garnish with some fresh mints and serve with the yogurt-mint sauce on the side