Cut pork chops into 3/4 to 1 inch thick. Combine flour, 2 tbsp. parmesan cheese, salt, dill weed and pepper. Dredge chops in seasoned flour, reserving excess and brown on both sides in fat, using large frying pan. Pour off drippings. Place onion slices on chips, add water, cover tightly, cook slowly, 15 minutes. Add zucchini to top of chops, combine reserved flour mixture with 3 tbsp. parmesan cheese and sprinkle over zucchini, top with paprika. Cover tightly, continue cooking 30 minutes or until chops are done. (A little cooking sherry adds flavor). |