Zucchini-Filled Pork Rolls

Recipe Ingredients

1 1/2 cups	355ml	Shredded zucchini - (about 1 medium)
1		Garlic clove - crushed
2 tablespoons	30ml	Grated Parmesan cheese
1/4 teaspoon	1.3ml	Pepper
4		Lean boneless pork chops - 3/4' thick - (about 1 pound)
1 teaspoon	5ml	Vegetable oil
1/2 cup	118ml	Dry white wine or chicken broth
1 tablespoon	15ml	Dijon mustard

Recipe Instructions

Squeeze zucchini with paper towels to remove moisture. Spray a 10-inch nonstick skillet with nonstick 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 pork chop to 1/4-inch thickness between waxed paper or plastic wrap. Spread one-fourth of the zucchini mixture over each piece of pork. Roll up; secure with wooden picks. Add oil and pork roll to skillet. Cover and cook over medium heat 15 to 20 minutes, turning once, until done. 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. This recipe serves 4 with about 1 tablespoon of sauce for each serving.

Content per Serving:

calories .. 305 total fat .. 22 g unsaturated fat .. 14 g

saturated fat .. 8 g protein .. 19 g carbohydrates .. 3 g

sodium .. 145 mg cholesterol .. 70 mg

Source:
BETTY CROCKER'S LOW-FAT, LOW-CHOLESTEROL COOKBOOK by General Mills, Inc. (c) 1991 - Prentis Hall Press, New York - 221 pages - $17.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

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