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Amelia’s Italian Pork Pita Pockets

8 thin boneless pork chops, about 2 oz. 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 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1/2 tsp. Italian seasoning
2 tsp. crushed red pepper flakes
1 tsp. fennel seed
8 pita pocket bread halves
4 slices (1 oz. each) low-fat, part skim mozzarella cheese, cut in half

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).

 


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