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).
