Amelia’s Italian Pork Pita Pockets

Pork
Amelia’s Italian Pork Pita Pockets
11
15

Ingredients

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

Directions

  1. 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 5-6 minutes, or until pork has internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.
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