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Pork Rolls Filled with Zucchini



  • 1 1/2 cups (about 1 medium) shredded zucchini
  • 1 clove garlic, crushed
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 4 lean 3/4-inch thick boneless pork chops
  • 1 teaspoon vegetable oil
  • 1/2 cup dry white wine or chicken broth
  • 1 tablespoon Dijon mustard
  • Flour for coating rolls


  1. Squeeze zucchini with paper towels to remove all of the moisture.
  2. Spray 10-inch nonstick skillet with nonstick cooking spray.
  3. 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 and cool.
  4. Trim fat from pork chops. Flatten each pork chop to 1/4-inch thickness between waxed paper or plastic wrap.
  5. Spread 1/4 of the zucchini mixture over each piece of pork. Roll up and secure with wooden toothpicks or tie with butcher's string. Roll in flour to coat well.
  6. Add oil and pork rolls to skillet. Cover and cook over medium heat 15 to 20 minutes, turning once, until done.
  7. Remove from skillet and remove wooden picks or string and keep warm.
  8. Add wine to skillet. Cook over high heat 2 to 3 minutes or until reduced by half. Stir in mustard.
  9. Pour sauce over pork rolls and serve.

Yield: 4 servings

Posted by bettyboop50 at Recipe Goldmine 6/9/01 7:50:00 am.

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