6 Pork chops; 3/4 to 1" thick
3 tb Parmesan cheese; +2 tb;
- divided
1/4 ts Dill
3 tb Oil or drippings
2 md Zucchini;
- sliced diagonally -OR-
2 c Frozen grated zucchini
1 1/4 ts Salt
1/2 c Flour
1/8 ts Pepper
1/2 ts Paprika
Combine flour, 2 tb Parmesan cheese, salt, dill, & pepper. Dredge
chops in this seasoned flour, reserving excess, & brown on both sides
in fat, using large frying pan. Pour off drippings. Place onion
slices on chops, add water, cover tightly, cook slowly for 15
minutes. Add zucchini to top of chops, combine reserved flour with 3
tb Parmesan cheese and sprinkle over zucchini. Top with paprika.
Cover tightly & continue cooking for 30 minutes until chops are done.
A little cooking sherry can be added for additional flavor.
Recipe by Oregon State University Extension Service
