| 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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