Vegetable-Stuffed Pork Cutlets with Camembert Sauce

Ingredients

• 4 Quebec pork cutlets, 5 oz (150 g) and ¼-in. (6-mm) thick
• 4 tbsp. 60 mL olive oil
• 2 carrots, julienned
• 1 medium zucchini, julienned
• 1 cup 250 mL sliced assorted mushrooms
• ½ cup 125 mL dry white wine
• ½ cup 125 mL chicken broth
• 2 tbsp. 30 mL 15% cream
• ⅓ cup 80 ml camembert, cut into chunks, rind removed
• Salt and freshly ground pepper, to taste