Zucchini-filled Pork Rolls

• 1.5 cups shredded zucchini

• 0 -- (about 1 medium)

• 1 clove garlic

• 2 tablespoons grated Parmesan cheese

• 0.25 teaspoon pepper

• 4 Lean boneless pork chops

• 0 about 3/4-inch thick-about 1 pound

• 1 teaspoon vegetable oil

• 0.5 cup dry white wine or chicken broth

• 1 tablespoon Dijon mustard

Squeeze zucchini with paper towels to remove moisture. Spray 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 rolls to skillet. Cover and cook over medium heat 15 to 20 minutes, turning once, until done. Remove wooden picks. 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. 4 SERVINGS (WITH ABOUT 1 TABLESPOON SAUCE EACH).