Recipe(tried): Zucchini Stuffed Pork Chops with Creamy Dijon Sauce

ZUCCHINI STUFFED PORK CHOPS WITH CREAMY DIJON SAUCE

2 cups grated zucchini
salt
1/4 cup oil
2 cloves garlic, minced
4 to 6 thick-cut pork chops
1/4 cup grated cheese
CREAMY DIJON SAUCE:
1 onion, sliced and separated
1 cup dry white wine
1 tbsp Dijon mustard
1 (8 oz) carton heavy cream
chopped chives (for garnish)

Sprinkle zucchini with salt and let drain in colander for 15 minutes.

Heat the oil in a skillet.

Squeeze zucchini dry. Place zucchini and garlic in the skillet and cook on low heat until zucchini is soft.

Remove zucchini and garlic (leaving the oil in the skillet). Stir grated cheese into the zucchini mixture and set aside to cool.

Slice a pocket in the side of each pork chop. Stuff chops tightly with cooled zucchini mixture.

Preheat oven to 250 degrees F.

Reheat the skillet and fry the pork chops in the oil until browned on both sides and fully cooked. Remove chops from pan and place on an ovenproof serving dish; keep warm in oven while preparing the sauce.

CREAMY DIJON SAUCE:
Add the onion to the pan drippings in the hot skillet and saute until tender.

Stir in the white wine, scraping the bottom of the pan to deglaze it.

Stir in the mustard, and when hot whisk in the heavy cream. If preferred, strain the sauce before serving.

TO SERVE:
Pour cream sauce over chops and sprinkle with chopped chives.