Ingredients

3 Tbsp. all-purpose flour
5 Tbsp. parmesan cheese divided
1 1/2 tsp. salt
1/2 tsp. dill weed
1/4 tsp. pepper
6 pork chops (about 3/4 inch thick)
1 Tbsp. cooking oil
2 medium onions sliced
1/3 C. water
3 medium zucchini (about 1 pound), sliced
1/2 tsp. paprika

Cooking Instructions

In a large plastic bag, combine flour, 2 Tbls. 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 heat; 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 the reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer 25 minutes or until pork chops are tender.
 
 
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