Amelia’s Italian Pork Pita Pockets

Name: Amelia’s Italian Pork Pita Pockets
Total time: 900 s
Yield: 4 servings
Ingredients: 8 boneless pork chops thin, about 2 ounces each; 2 green bell peppers each cut into 8 lengthwise strips; 2 portabello 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 seed; 8 pocket bread pita, halves; 4 slices mozzarella cheese 2 ounce each, low-fat, part skim, cut in half

Pork

11Ingredients

┅Calories

15Minutes

Ingredients

servings:

8 boneless pork chops (thin, about 2 ounces each)
2 green bell peppers (each cut into 8 lengthwise strips)
2 portabello 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 seed
8 pocket bread (pita, halves)
4 slices mozzarella cheese (2 ounce each, low-fat, part skim, cut in half)

Order ingredients now on

Instacart

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 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.

Discover more recipes from Pork