Vegetable-Stuffed Pork Cutlets with Camembert Sauce

Ingredients

• 4 Quebec pork cutlets, 150 g (5 oz) and 6-mm (¼-in.) thick
• 4 tbsp. 60 ml olive oil
• 2 carrots, julienned
• 1 medium zucchini, julienned
• 1 cup 250 ml sliced assorted mushrooms
• 1/2 cup 125 ml dry white wine
• 1/2 cup 125 ml chicken broth
• 2 tbsp. 30 ml 15% cream
• 1/3 cup 80 ml camembert, cut into chunks, rind removed
• Salt and freshly ground pepper, to taste