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Description
The bounty of a summer garden gives this dish its flavor and color. Serve with a tossed salad and buttered new potatoes.
Ingredients
US|METRIC
6 SERVINGS
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Directions
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Directions
- 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.
NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories190Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol55mg18% |
| Sodium340mg14% |
| Potassium460mg13% |
| Protein18g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber<1g3% |
| Sugars10g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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