| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pork | 6 | Servings | |
INGREDIENTS
| 3 | tb | All-Purpose Flour |
| 5 | tb | Parmesan Cheese — divided |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Dill Weed |
| 1/4 | ts | Pepper |
| 6 | Pork Chops — (about 3/4 | |
| Inch thic | ||
| 1 | tb | Cooking Oil |
| 2 | md | Onions — sliced |
| 1/3 | c | Water |
| 3 | md | Zucchini — (about 1 lb), |
| Sliced | ||
| 1/2 | ts | Paprika |
INSTRUCTIONS
In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese,=20 salt, dill weed and pepper. Place pork chios in bag and shake to coat;=20 shake off excess flour and reserve. Heat oil in a large skillet over=20 medium-high heat; brown pork chops on both sides. Reduce heat. Place = onion=20 slices on chops. Add water to skillet; cover and simmer for 15 minutes.=20 Place zucchini slices over the onion. Mix remaining Parmesn cheese with=20 the reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on=20 top. Cover and simmer 25 minutes or until pork chops are tender. Yield: 6 Servings Diabetic Exchanges:One serving equals 3 meat, 1-1/2 vegetable; also, 279 = calories, 638 mg sodium, 78 mg cholesterol, 9 gm carbohydrate, 27 gm=20 protein, 15 gm fat. Recipe By : Taste of Home Magazine, 93/08-09 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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