Combine flour, Parmesan cheese, salt, dill weed, and pepper in a plastic or small paper bag.

Shake pork chops in the mixture, saving what's left in the bag.

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.

Slice 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 sliced zucchini.

Add the additional 3 Tb Parmesan cheese, 1/2 tsp paprika, and 1/2 tsp dill weed to the saved bag of breading.

Shake to mix it all together.

Sprinkle the mixture over everything in the pan (don't stir).

Replace the cover and simmer for another 15 minutes.

Serve as is.