Amelia's Italian Pork Pita Pockets

Amelia's Italian Pork Pita Pockets

Ingredients

  • 1 large red onion, cut into 8 wedges, separated
  • 1 tbs olive oil
  • 1 tsp fennel seed
  • 1/2 tsp Italian seasoning
  • 2 green bell peppers, each cut into 8 lengthwise strips
  • 2 portabello mushrooms, cut into 8 slices
  • 2 tbs balsamic vinegar
  • 2 tsp red pepper flakes, crushed
  • 4 slices mozzarella cheese (2 ounce s each), low-fat, part skim, cut in half
  • 8 boneless pork chops, thin, about 2 ounces each
  • 8 pita pocket bread halves

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 internal temperature on a thermometer reads 145° F, followed by a 3-minute rest time and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pits pocket breads. All 1 slice of cheese to each sandwich.

Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com

Prep Time
5 min
Cook Time
10 min
Serves
4

Nutrition Information

Calories
188
Total Fat
6g
Saturated Fat
2g
Cholestrol
75mg
Sodium
280mg
Carbs
21g
Fiber
N/A
Protein
21g

 

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