Skillet pork chops with zucchini
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | All-purpose flour |
| 5 | tablespoons | Grated Parmesan cheese -- |
| Divided | ||
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Dillweed |
| ¼ | teaspoon | Pepper |
| 6 | Pork chops | |
| 1 | tablespoon | Cooking oil |
| 2 | mediums | Onions -- sliced |
| ⅓ | cup | Water |
| 3 | mediums | Zucchini -- sliced |
| ½ | teaspoon | Aprika |
| ¾ | \" thick | |
Directions
In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper. Place pork chops in bag and shake to coat; shake off excess flour and reserve. Heat oil in a large skillet over medium-high; brown pork chops on both sides. Reduce heat. Place onion slices on chops. Add water to skillet; cover and simmer for 15 minutes. Place zucchini slices over the onion. Mix remaining Parmesan cheese with reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer for 25 minutes or until pork chops are tender. Yield: 6 servings. Diabetic Exchanges: One serving equals 3 meat, 1-112 vegetable; also, 279 calories, 638 mg sodium, 78 mg cholesterol, 9 gm carbohydrate, 27 gm protein, 15 gm fat Recipe By : Taste of Home