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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 User ID: 4631582 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 User ID: 1505452 6790
Reviewed Aug. 14, 2012

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

MY REVIEW
ssiegmund User ID: 1505452 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 User ID: 1858482 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 User ID: 4389260 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 User ID: 4387947 4090
Reviewed Aug. 9, 2012

"Sorry I forgot to click the stars"

MY REVIEW
billiemick User ID: 4387947 4536
Reviewed Aug. 9, 2012

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

MY REVIEW
Travlnman02 User ID: 5805527 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 User ID: 4351366 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 User ID: 5037160 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 User ID: 5704500 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 User ID: 2401339 5558
Reviewed Jul. 31, 2011

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

MY REVIEW
aug2295 User ID: 4631582 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 User ID: 1281338 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 User ID: 3790244 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 User ID: 4047900 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 User ID: 1497756 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.