What better way to eat your vegetables
than from an Italian-inspired pita sandwich? Use different colored
bell peppers for a festive look. Serve with jicama salad and
cherry tomatoes.
Amelia's
Italian Pork Pita Pockets
- 8 thin boneless pork chops,
about 2 ounces 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 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons crushed red pepper flakes
1 teaspoon fennel seed
8 pita pocket bread halves
4 slices (1 ounce 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).
Nutrition Facts: Calories
240 calories Protein 21 grams; Fat 8 grams; Sodium 280 milligrams;
Cholesterol 75 milligrams; Saturated Fat 3 grams; Carbohydrates
21 grams
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
