Italian Pork Pita Pockets
What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look.
- 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 large red onion, 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 pita pocket bread halves
- 4 slices mozzarella cheese, (2 ounce each), low-fat, part skim, 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 has internal temperature on a thermometer reads 160 degrees F and vegetables are crisp-tender.
- Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.
Nutritional Information (Per Serving)|
|Protein:|| 21 g|
|Sodium: || 280 mg|
|Cholesterol:|| 75 mg|
|Fat: || 6 g|
|Saturated Fat: || 2 g|
|Carbohydrates: || 21 g|