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  Zucchini Filled Pork Rolls
   Pork
   Kate
   1/2/2009
Ingredients:
1 1/2 cup shredded zucchini (about 1 medium)
2 T grated Parmesan
4 loin or center cut chops (about 1 lb)
1/2 cup dry white wine or chicken broth
1 garlic clove, crushed
1/4 tsp pepper
1 tsp vegetable oil
1 T Dijon mustard
Instructions:
Squeeze zucchini dry with cloth towel to remove moisture. Spray a 10 inch nonstick skillet with cooking spray. Cook zucchini & garlic in skillet over med heat about 3 minutes or until tender. Stir in cheese & pepper. Remove zucchini mixture from skillet & cool.

Trim fat from chops. Flatten each to 1/4 inch between waxed paper. Spread 1/4 of the zucchini mixture over each piece of pork. Roll up; secure with toothpicks. Add oil & pork rolls to skillet. Brown on both sides. Add some liquid, reduce heat & cover. Cook on low heat at least 20 minutes, turning once, until done. Remove rolls from skillet & remove picks. Tent with foil to 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 or serve on the side.
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