Ingredients Jump to Instructions ↓

  1. 6 pork cutlets

  2. 1 red, green or yellow pepper

  3. 1 medium zucchini

  4. 1/2 medium onion

  5. 1 teaspoon vegetable oil

  6. 2/3 cup bottled barbecue sauce

  7. 2/3 cup strong black coffee

  8. 1 tablespoon granulated sugar

Instructions Jump to Ingredients ↑

  1. 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.


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