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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
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    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

  • 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 or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.

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Reviews

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Average Rating:
  • aug2295
    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.

  • ssiegmund
    Aug 14, 2012

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

  • ssiegmund
    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.

  • swinny
    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!!!!

  • myhomeeconomist
    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.

  • billiemick
    Aug 9, 2012

    Sorry I forgot to click the stars

  • billiemick
    Aug 9, 2012

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

  • Travlnman02
    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.

  • gyr8or
    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.

  • coragan
    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.