Skillet Pork Chops with Zucchini
TOTAL TIME: Prep: 15 min. Cook: 35 min.
YIELD: 6 servings.
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
Ingredients
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3 tablespoons all-purpose flour
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2 tablespoons plus 1/4 cup grated Parmesan cheese, divided
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1-1/2 teaspoons salt
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1/2 teaspoon dill weed
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1/4 teaspoon pepper
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6 boneless pork loin chops (4 ounces each)
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1 tablespoon canola oil
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2 medium onions, sliced
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1/4 cup warm water
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3 medium zucchini (about 1 pound), sliced
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1/2 teaspoon paprika
Directions
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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.
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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.
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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.
Nutrition Facts
1 serving: 279 calories, 15g fat, 78mg cholesterol, 638mg sodium, 9g carbohydrate, 27g protein. Diabetic Exchanges: 3 meat, 1-1/2 vegetable.
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