1 1/2 cups shredded
zucchini ( about 1 medium )
1 clove garlic, crushed
2 TBLS grated Parmesan cheese
1/4 tsp pepper
4 lean Pork chops, boneless
abt 3/4-inch thick ( 1 pound)
1 tsp vegetable oil
1/2 cup dry white wine or
chicken broth
1 TBLS Dijon mustard
Squeeze zucchini with paper
towels to remove moisture.
Spray 10-inch non stick
skillet with cooking spray.
Cook zucchini and garlic
in skillet over medium heat
about 3 minutes or until
tender. Stir in cheese and pepper.
Remove zucchini mixture
from skillet; cool.
Trim fat from pork chops.
Flatten each chop to 1/4-inch
thickness between waxed
paper or plastic wrap.
Spread 1/4 of the zucchini
mixture over each piece of
pork. rollup, secure with
wooden picks.Add oil and pork
rolls to skillet. Cover
and cook over medium heat 15 to
20 minutes, turning once,
till done. Remove wooden picks.
Remove pork rolls from skillet,
keep warm.
Add wine to skillet. Cook
over high heat 2 to 3 minutes or
until reduced by half. Stir
in mustard. Pour sauce over
pork rolls.
Makes 4 servings with about
1 TBLS sauce each
Nutrition Facts per serving:
Calories 305, Unsaturated
fat 14 g, saturated fat 8 g, cholesterol 70 mg,
protein 19 g, carbohydrate
3 g, sodium 145 mg.