Serves: 5
Total Calories: 343
In a large plastic bag, combine flour and 2 tablespoons Parmesan cheese, salt, dill weed, and pepper. Place pork chops in bag and shake to coat. Shake off excess flour in bag; reserve. Heat oil in a skillet over medium heat; fry and 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 onion slices. Mix remaining Parmesan cheese with reserved flour in bag; sprinkle over zucchini, put paprika over that, and simmer for 25 minutes or until chops are nice and tender. Excellent served over rice.
This Skillet Pork Chops recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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