Amelia's Italian Pork Pita Pockets
Courtesy of National Pork Board
Serve With:
Freshly sliced fruit
Servings: 4
Freshly sliced fruit
Prep Time: 5 Min.
Cook Time: 10 Min.
What you need:
* 8 thin boneless pork chops, about 2 oz. each
* 2 green 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
* 4 pita pockets, cut in halves
* 4 slices mozzarella, low fat, part skim, cut in half
* 2 green 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
* 4 pita pockets, cut in halves
* 4 slices mozzarella, low fat, part skim, cut in half
What to do:
1. Heat oven to broil. Coat a large baking pan with cooking spray.
2. Arrange pork chops and vegetables in a single layer on baking pan.
3. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork. Broil 5-6 in. from heat for about 5-6 min., or until pork has internal temperature on a thermoneter reads 145°F (followed by a 3-min. rest time) and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads.
4. Add 1 slice of cheese to each sandwich.
* Nutritional information does not include suggested side dishes
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. Arrange pork chops and vegetables in a single layer on baking pan.
3. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork. Broil 5-6 in. from heat for about 5-6 min., or until pork has internal temperature on a thermoneter reads 145°F (followed by a 3-min. rest time) and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads.
4. Add 1 slice of cheese to each sandwich.
* Nutritional information does not include suggested side dishes
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 188; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 75mg; Total Carbs: 21g; Protein: 21g; Sodium: 280mg;