Print Options

Back to Skillet Pork Chops with Zucchini >

Include these items:

Select reviews >

Taste of Home Logo

Skillet Pork Chops with Zucchini

 Skillet Pork Chops with Zucchini
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
6 ServingsPrep: 15 min. Cook: 35 min.


  • 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


  • 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.
  • 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.
  • Place zucchini over the onions. Sprinkle remaining cheese over
  • zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes

2 of 2

Skillet Pork Chops with Zucchini (continued)

Directions (continued)

  • or until vegetables are tender and a thermometer inserted in pork
  • reads 145°. Let stand 5 minutes. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.