Pork Chops and Zucchini a La Peg Bracken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Family Circle published this Peg Bracken recipe years after she wrote her I Hate to Cook books. I've altered the cooking times slightly, but nothing else. My vegetable-averse son avoided the zucchini, but loved the chops; my daughter used to call before she came home from college for a weekend, to ask if I would make this for dinner. Heck, it even wrung a compliment out of my father-in-law. We like it served with rice (a nice sponge for the vegetables and cooking liquid.) Ingredients:
4 -6 pork chops (bone-in or boneless, doesn't matter) |
2 -3 zucchini |
2 medium onions (i prefer plain old yellow onions for this recipe) |
3 tablespoons flour |
1 1/2 tablespoons grated parmesan cheese |
1 1/2 teaspoons salt |
1/2 teaspoon dill weed |
1/4 teaspoon pepper |
3 tablespoons parmesan cheese |
1/2 teaspoon paprika |
1/2 teaspoon dill weed |
Directions:
1. Combine the pork chop breading ingredients - flour, Parmesan cheese, salt, dill weed and pepper -in a plastic or small paper bag. Shake the pork chops in the mixture and SAVE WHAT'S LEFT IN THE BAG. (Can you tell I didn't do that one time?) Brown the chops on both sides in a little bit of oil in a skillet large enough for the chops to nestle together in a single layer. If you choose a pan you can also serve in, life is even easier. Once they're browned and nestled , slice the two onions and spread them over the chops; add 1/3 cup of water, cover the pan and simmer over low heat for 25 minutes. Remove the cover and add the zucchini, sliced (I slice it 1/2 to 3/4 thick). Now go back to that bag of ingredients that you've saved; add the additional 3 Tb Parmesan cheese, the 1/2 tsp paprika and the 1/2 tsp dill weed. Shake it up to mix it all together and sprinkle the concoction over everything in the pan. DON'T STIR. Just let it sit there on top of the zucchini. Replace the cover and simmer for another 15 minutes. All done. Serve as is. .
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