Instructions: In a large plastic bag, combine flour, 2 tablespoons Parmesan cheese, salt, dill weed and pepper. Place pork chios in bag and shake to coat; shake off excess flour and reserve. Heat oil in a large skillet over medium-high heat; brown pork chops on both sides. Reduce heat. Place = onion slices on chops. Add water to skillet; cover and simmer for 15 minutes. Place zucchini slices over the onion. Mix remaining Parmesn cheese with the reserved flour mixture; sprinkle over zucchini. Sprinkle paprika on 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 =

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