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.

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