These Zucchini-Filled Pork Rolls are a delightful twist on classic Italian pork dishes, offering a tender, juicy main course that feels both elegant and homey. The lean boneless pork chops are pounded thin and rolled around a fragrant mixture of shredded zucchini, crushed garlic, and Parmesan cheese, creating a perfect balance of earthy vegetables and savory meat. Finished with a quick pan sauce made from dry white wine and Dijon mustard, the dish delivers a bright, tangy kick that cuts through the richness. This recipe is ideal for weeknight dinners when you want something special without spending hours in the kitchen. It pairs beautifully with roasted potatoes, crusty bread, or a simple green salad, making it a versatile centerpiece for family gatherings or date nights.
Zucchini-Filled Pork Rolls
Description
These Zucchini-Filled Pork Rolls are a delightful twist on classic Italian pork dishes, offering a tender, juicy main course that feels both elegant and homey. The lean boneless pork chops are pounded thin and rolled around a fragrant mixture of shredded zucchini, crushed garlic, and Parmesan cheese, creating a perfect balance of earthy vegetables and savory meat. Finished with a quick pan sauce made from dry white wine and Dijon mustard, the dish delivers a bright, tangy kick that cuts through the richness. This recipe is ideal for weeknight dinners when you want something special without spending hours in the kitchen. It pairs beautifully with roasted potatoes, crusty bread, or a simple green salad, making it a versatile centerpiece for family gatherings or date nights.Ingredients
Directions
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Squeeze the shredded zucchini with paper towels to remove excess moisture.
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Heat a 10-inch nonstick skillet over medium heat and spray with nonstick cooking spray.
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Cook zucchini and crushed garlic in the skillet for about 3 minutes, stirring until tender.
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Stir in grated Parmesan cheese and pepper, then remove the mixture from the skillet to cool.
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Trim fat from the boneless pork chops and flatten each chop to 1/4-inch thickness between waxed paper or plastic wrap.
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Spread one-fourth of the cooled zucchini mixture evenly over each piece of pork.
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Roll up the pork chops tightly and secure each roll with wooden picks.
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Add vegetable oil to the skillet and place the pork rolls in the skillet.
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Cover and cook over medium heat for 15 to 20 minutes, turning once, until pork is cooked through.
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Remove wooden picks and transfer pork rolls to a plate; keep warm.
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Pour the dry white wine or chicken broth into the hot skillet.
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Cook over high heat for 2 to 3 minutes, scraping up browned bits, until liquid is reduced by half.
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Stir in Dijon mustard until smooth and pour the sauce over the pork rolls before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 368.2kcal
- % Daily Value *
- Total Fat 17.5g27%
- Saturated Fat 6.3g32%
- Cholesterol 113.3mg38%
- Sodium 240.6mg11%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.1g5%
- Sugars 2.1g
- Protein 41.2g83%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure pork chops are pounded evenly to prevent uneven cooking and to make rolling easier.
If using fresh zucchini, salting it briefly and squeezing out moisture helps prevent a soggy filling.
Chicken broth can be used instead of white wine for an alcohol-free version.
Serve immediately while the sauce is warm and the pork is tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
