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The bounty of a summer garden gives this dish its flavor and color. Serve with a tossed salad and buttered new potatoes.
- Pound cutlets to 1/4-inch thickness if necessary. Set aside. Remove stem and seeds of pepper; cut into 18 strips. Cut zucchini in half crosswise; then cut each half into strips. Cut the onion into 6 wedges. Place 3 strips of pepper and zucchini and 1 wedge of onion on each cutlet. Roll around vegetables and fasten with a toothpick. Heat oil in a nonstick pan; brown the pork rolls on all sides. Pour off excess fat. Mix the barbecue sauce, coffee and sugar together; pour over the pork rolls. Cover and simmer 20 minutes.