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IngredientsUS|METRIC
US|METRIC
- 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)
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.
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