|In a paper sack put: flour, parmesan cheese, salt, dillweed, and pepper. Bounce the chops in this mixture. Then, in a little oil in a skillet, brown them on both sides. On top of them spread the sliced onions. Add 1/3 cup water. Cover and let simmer on a low heat for 15 minutes.|
Then add the sliced but unpeeled zucchini and sprinkle the whole thing with the leftover mixture to which you've added another 3 tbs. of parmesan cheese and paprika. Don't stir it but let simmer for another 25 minutes. It should be covered. Spoon carefully onto a platter rimmed with tomato slices and parsley. So yummy!