Skillet Pork Chops with Zucchini Recipe
Skillet Pork Chops with Zucchini Recipe photo by Taste of Home

Skillet Pork Chops with Zucchini Recipe

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3.5 17 14
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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. —Diane Banaszak, West Bend, Wisconsin
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 6 servings


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


  1. In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
  2. In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  3. Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes. Yield: 6 servings.
Originally published as Skillet Pork Chops with Zucchini in Taste of Home August/September 1993, p35

Light-Bodied Red Wine

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

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Reviewed Mar. 2, 2014

"I first tried this recipe a few years ago and it is definitely top notch. I use chicken broth instead of the water, and bring it up to one cup, so I can finish in the oven at 350. Amazing dish, always a hit."

Reviewed Aug. 14, 2012

"Oh and I think I'd just leave the water completely out of it."

Reviewed Aug. 14, 2012

"About half way through I realized this was going to be way too salty. 3 teaspoons??? I should have known better. I added a little more water to maybe cut some of the salt, but it didn't help and the texture of the chops was just horrible, kind of mushy. If I ever did this again I'd cut the salt down to 1 tsp and pound the flour mixture into the chops a little bit."

Reviewed Aug. 13, 2012

"This taste as good as an entree from a good restaurant. It is delicious as is but I would cut back on the salt next time. Will definitely be making again since husband thought it was superb!!!!"

Reviewed Aug. 9, 2012

"Easy, not much watching. The chop was superb - both taste and tenderness. I'd cook the zucchini less; I'll try 15 minutes next time. I only had enough Parmesan for the chops, so I tossed some mozzarella on top at the end and stuck the cover back on for a few minutes - delicious."

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