Skillet Pork Chops with Zucchini
Taste of Home
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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.
SERVINGS: 6
CATEGORY: Low Carb
METHOD: Stovetop - One-Dish
TIME: Prep: 15 min. Cook: 40 min.
Ingredients:
- 3 tablespoons all-purpose flour
- 5 tablespoons grated Parmesan cheese, divided
- 1-1/2 teaspoons salt
- 1/2 teaspoon dill weed
- 1/4 teaspoon pepper
- 6 pork chops (about 3/4 inch thick)
- 1 tablespoon vegetable oil
- 2 medium onions, sliced
- 1/3 cup water
- 3 medium zucchini (about 1 pound), sliced
- 1/2 teaspoon paprika
Directions:
In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper. Place pork chops in bag and shake to coat; shake off excess flour and reserve. Heat oil in a large skillet over medium-high; brown pork chops on both sides. Reduce heat. Place onion slices on chops. Add water to skillet; cover and simmer for 15 minutes. Place zucchini slices over the onion. Mix remaining Parmesan cheese with reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer for 25 minutes or until pork chops are tender. Yield: 6 servings.