In a small bowl, combine the flour, 1/3 cup cheese, salt, dill weed and pepper. Pour half into a large resealable plastic bag; Add pork, a few pieces at a time, and shake to coat; shake off excess flour. Set aside remaining flour mixture.
In a large skillet, brown pork chops on both sides over medium-high heat. Top with onion slices; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Place zucchini over the onion. Combine remaining cheese with reserved flour mixture; sprinkle over zucchini. Sprinkle with paprika. Cover and simmer for 25 minutes or until a thermometer reads 160°.
Originally Submitted
12/11/2012
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