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Skillet Pork Chops with Zucchini Recipe

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My husband and I live on a small farm with our two young sons. We're always blessed with plenty of zucchini from our garden in summer, so I try lots of different zucchini recipes. This is one of my family's favorites.

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Skillet Pork Chops with Zucchini Recipe

Prep: 15 min. Cook: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

6 tablespoons all-purpose flour
2/3 cup grated Parmesan cheese, divided
3 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon pepper
6 boneless pork loin chops (3/4 inches thick and 4 ounces each)
1 tablespoon canola oil
2 medium onions, sliced
1/3 cup warm water
3 medium zucchini (about 1 pound), sliced
1/2 teaspoon paprika

Directions

In a small bowl, combine the flour, 1/3 cup cheese, salt, dill weed and pepper. Pour half into a large resealable plastic bag; Add pork, a few pieces at a time, and shake to coat; shake off excess flour. Set aside remaining flour mixture.
In a large skillet, brown pork chops on both sides over medium-high heat. Top with onion slices; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Place zucchini over the onion. Combine remaining cheese with reserved flour mixture; sprinkle over zucchini. Sprinkle with paprika. Cover and simmer for 25 minutes or until a meat thermometer reads 160°. Yield: 6 servings.

Nutritional Facts 1 each equals 276 calories, 12 g fat (4 g saturated fat), 62 mg cholesterol, 1,360 mg sodium, 15 g carbohydrate, 2 g fiber, 28 g protein.

Originally published as Skillet Pork Chops with Zucchini in Taste of Home August/September 1993, p35

Keeping Onions Fresh

To keep onions from spoiling, I place them in the legs of a clean pair of nylon hose. I put them in one at a time and tie a knot between each onion. Then I hang them in a cool dry place. The onions stay fresh much longer because they are well-ventilated and are not touching one another. Terri M., Sequim, Washington

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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