Preparation:
In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper. Place pork chios 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 Parmesn cheese with the reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on top. Cover and simmer 25 minutes or until pork chops are tender. |
