Skillet Pork Chops and Zucchini by Roylene Monson

Skillet Pork Chops

and Zucchini

Preparation: 1 hour 30 minutes Life Experience Recipe
Serves 4 to 6 persons Roylene Monson
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cooking oil
  • 1/3 cup water
  • 1/2 teaspoon paprika
  • 5 tablespoons grated Parmesan cheese, divided
  • 1/2 teaspoon dill weed
  • 6 pork chops, about 3/4-inch thick
  • 2 medium onions, sliced
  • 3 medium zucchini (about 1 pound), sliced
  1. In plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper.
  2. Put chops in bag and shake to coat. Shake off extra flour and reserve.
  3. Heat oil in large skillet. Brown chops on both sides.
  4. Reduce heat. Place onion slices on chops.
  5. Add water to skillet. Cover and simmer 15 minutes. Place zucchini slices on top of the onion. Mix remaining Parmesan cheese and reserved flour. Sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer additional 25 minutes or until chops are tender.

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Latest revision done September 2014
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