Lunch: Skillet Pork Chops with Zucchini Recipe

Ingredients

3 tablespoons all-purpose flour
2 tablespoons plus 1/4 cup grated Parmesan cheese, divided
1-1/2 teaspoons salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
6 boneless pork loin chops (4 ounces each)
1 tablespoon canola oil
2 medium onions, sliced
1/4 cup warm water
3 medium zucchini (about 1 pound), sliced
1/2 teaspoon paprika

Instructions

In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess.
In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145 °. Let stand 5 minutes.

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