Skillet Pork Chops with Zucchini
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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, approximately 3/4-inch thick | | 1 tbsp. | cooking oil | | 2 | md. onions, sliced | | 1/3 cup | water | | 3 | md. zucchini, sliced | | 1/2 tsp. | paprika |
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Instructions
In a large plastic bag, combine flour, 2 tbsp. 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.
Author's Comments
Diabetic Exchanges: One serving equals 3 meat, 1-1/2 vegetable; also, 279 calories, 638 mg. sodium, 78 mg. cholesterol, 9 grams carbohydrate, 27 grams protein, 15 grams fat.
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