4 butterfly pork chops, cut 1" thick
3 tsp. oil, divided
1 c. chopped zucchini
1/2 c. chopped red pepper
1/4 c. chopped onion
2 cloves garlic, minced
2 tsp. grated Parmesan cheese
3/4 tsp. salt, divided
1/4 tsp. Italian seasoning
1/4 c. dry white wine
Pepper

Cook zucchini, red pepper, onion and garlic in 2 teaspoons oil in large skillet over medium heat 3 to 4 minutes, stirring occasionally. Remove from heat; cool slightly. Stir in cheese, 1/2 teaspoon salt and Italian seasoning, reserve. Make pockets in each side of chop. Fill each pocket with an equal portion of reserved filling. Lightly brown chops in oil, browning uncut side first. Pour off drippings. Add wine. Cover tightly and cook slowly 25 to 30 minutes. Sprinkle with remaining salt and pepper.