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Skillet Pork Chops with Zucchini Recipe

Skillet Pork Chops with Zucchini Recipe

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. YIELD:6 servings

Ingredients

  • 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

Directions

  • 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.

Reviews for Skillet Pork Chops with Zucchini

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MY REVIEW
aug2295 6343
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."

MY REVIEW
ssiegmund 6790
Reviewed Aug. 14, 2012

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

MY REVIEW
ssiegmund 7273
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."

MY REVIEW
swinny 4642
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!!!!"

MY REVIEW
myhomeeconomist 199039
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."

MY REVIEW
billiemick 4090
Reviewed Aug. 9, 2012

"Sorry I forgot to click the stars"

MY REVIEW
billiemick 4536
Reviewed Aug. 9, 2012

"I had my husband cook this for supper. It was delicous!"

MY REVIEW
Travlnman02 4863
Reviewed Aug. 9, 2012

"I like the blend of spices for taste but not the preparation of the dish. I do not use flour on Pork Chops at all. I spice the chops with a small amount of salt, granualated garlic and fresh ground Black Pepper and then fry them in olive oil on med heat till browned. I prefer squash to be cooked to crisp tender by steaming them about 2 to 3 mins or less and no salt on them. The onions I would saute with sliced mushrooms in a Tbsp of Butter, till the onions are clear and lightly browned. Then make a mushroom gravy using a can of mushroom soup. I prefer fresh mashed garlic potatoes and also green peas as side dishes. The Chops would also be great dipped n Egg and coated with seasoned breadcrumbs and baked in the oven at 350 deg till no longer pink."

MY REVIEW
gyr8or 4535
Reviewed Aug. 9, 2012

"I only used this recipe as a guide. I didn't add the rest of the flour mixture to the skillet at the end, which would have made it too goopy. I cut the amount of salt by 2/3s, 1 tsp is plenty, the cheese has salt in it. Use a smoky paprika, it adds more depth. Also I removed the pork chops the last 5 minutes of cooking, covered it and let the veggies cook down a little. I added a pepper for color too."

MY REVIEW
coragan 4064
Reviewed Aug. 9, 2012

"I like the other rater thought this looked delicious, but the zucchini was soggy maybe should only be put in at the last 5-10 minutes. The taste was Ok, but nothing to get excited about. I do not think I will return to this recipe again."

MY REVIEW
#5 girl 4862
Reviewed Aug. 8, 2012

"I think I must have done something wrong!! This looked sooo good, and I was really disappointed. Can 3 tsp of salt be right or might that be a typo?? Started ut well but my chops turned out dry and mealy and the zucchini was soggy. So I'm not sure what happened, but I didn't get any request for a repeat. Sorry ....."

MY REVIEW
angelasandoval 5558
Reviewed Jul. 31, 2011

"My family loves this recipe! Great flavor combination and the pork comes out nice and tender!"

MY REVIEW
aug2295 4641
Reviewed Oct. 24, 2010 Edited Mar. 2, 2014

"This is absolutely delicious! I added it to my regular rotation. I've made it for company, finishing in a large pan in the oven to make sure it all stays warm to get to the table."

MY REVIEW
ldybugkiss 4122
Reviewed Oct. 17, 2009

"I'm on a low carb diet, and this certainly hit the spot! I made the recipe as-is and loved it!

It was a little hard to fit a full pound of zucchini in my pan, but I'm sure glad I did."

MY REVIEW
bulldog92 4640
Reviewed Oct. 7, 2009

"I cut reduced to the salt to 1/2 teaspoon. My kids liked it, although my didn't. I will make again but I think I will up the dill and paprika."

MY REVIEW
jeamth 7271
Reviewed Aug. 19, 2009

"Try reducing the the salt, and increasing the dill weed. The salt in the cheese may be too much. When I try this, I will let you know. I leave out the salt completely because Parmesan can over power most flavors with salt"

MY REVIEW
sbuffman 3028
Reviewed Apr. 5, 2009

"I just did not find a whole lot of different flavor here."

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Wine Pairings

Light-Bodied Red Wine

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