Zucchini-Wrapped Pork Chops with Pesto, Tomato, and Mozzarella Cheese

Ingredients

• 1 small zucchini

• 4 boneless pork loin chops

• Salt and pepper to taste

• Olive oil

• 1/3 cup purchased basil pesto

• 4 slices tomato

• 1/2 cup shredded mozzarella cheese, divided

Directions

1. Preheat oven to 450 degrees. Line a baking pan with foil; set aside. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices (you’ll need 4 slices, one for each pork chop).

2. Wrap each pork chop with a zucchini slice, reserving remaining zucchini for another use. Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper to taste.

3. Roast, uncovered, 18 to 20 minutes, or until meat registers 160 degrees. Spoon some of the pesto over each pork chop. Top each piece with a slice of tomato and 1/8 cup mozzarella cheese. Return to oven until cheese is melted, 3 to 5 minutes.