Amounts are relative to how much you need, don't go nuts and overfill though.
boneless pork chops pounded thin
shredded swiss cheese
fresh sliced strawberries
baby spinach leaves
Topping:(enough for 4 decent sized chops)
1/2 cup raspberry vinaigrette(premade or I have a great recipe here)
1 TB honey
2 TB half and half
Whisk all the topping ingredients together and set aside.
Place thin pork chops on a flat surface and place on a few leaves of baby spinach, some sliced strawberries (maybe 2 berries per chop)and top with a sprinkle of cheese(I use about 1-2 TB per chop)
Gently roll up from and tucking in sides as you go and secure with toothpicks if necessary.
Sprinkle them with the seasonings.( I actually did Sicilian Lemon Salt, black pepper and oregano but I figured more people would have lemon pepper so I listed that instead)
When they are just about done(15-20 minutes depending on thickness) pour the topping over them, cover and continue cooking until the internal temperature reaches a minimum of 165.
Remove to plates and scoop a little sauce over the top.