Zucchini Wrapped Pork Loin Chops

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I remember seeing a similar recipe in a Better Homes & Garden magazine and decided to make a few modifications and give it a try.

1 large zucchini
6 to 8 pork loin chops (To save money you can buy the whole pork loin on sale and slice it into chops yourself)
olive oil
1 tsp minced garlic
2 Tbsp basil pesto
Italian seasoning, salt, & pepper

Slice the zucchini as thin as you can.  Try to get 2 slices for each chop.  The zucchini needs to be thin so that they are pliable.  Season each pork chop with salt, pepper, & italian seasoning.  Wrap each chop with two slices of zucchini and place toothpicks in the chops to keep the zucchini in place.  Brush the zucchini and chops with the olive oil and place on a rack in a baking sheet.  Bake in the oven @350 for 20 to 25 minutes or until the pork is done.  Mix the pesto and minced garlic and serve each chop with a little pesto on the side for dipping. 

I served the pork chops with a side salad.  There is nothing that great about the salad except that instead of croutons, my wife came up with the idea to make backed cheese crisps to top the salad.  These tasted great and added an amazing texture to the salad.

Cheese Crisps:
1/2 cup grated cheese (I like to use a mexican cheese blend)
1/2 cup shredded pamasean
1/2 tsp garlic powder

Mix ingredients together. Place a sheet of parchment paper on a cookie sheet and place a thin layer of cheese on the parchment paper.  The layer should be spread out so thin that the shreads of cheese only slightly overlap each other.  Bake at 400 until the cheese is melted and bubbling.  Set the oven to broil and toast the cheese to get it crispy.  Break the cheese into small pieces and use as a crunchy topping.