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1
Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this).
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2
In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy).
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3
Stir in the parmesan and let cool.
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4
Cut a deep pocket in each chop and stuff with the zucchini.
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5
Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
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6
Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total).
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7
Keep warm on a platter in the oven.
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8
Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking.
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9
I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!
