Amelia's Italian Pork Pita Pockets

  • 8 thin boneless pork chops, about 2 ounces each
  • 2 green bell peppers, each cut into 8 lengthwise strips
  • 2 portabello mushrooms, cut into 8 slices
  • 1 large red onion, cut into 8 wedges, separated
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 2 teaspoons crushed red pepper flakes
  • 1 teaspoon fennel seed
  • 8 pita pocket bread halves
  • 4 slices (1 ounce each) low-fat, part-skim mozzarella cheese, cut in half

Cooking Directions

Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Makes 8 sandwiches (4 servings).

Serving Suggestions

What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different-colored bell peppers for a festive look. Serve with jicama salad and cherry tomatoes.

Nutrition Facts

Calories 214 calories
Protein 21 grams
Fat 7 grams
Sodium 280 milligrams
Cholesterol 75 milligrams
Saturated Fat 2 grams
Carbohydrates 21 grams
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