Ingredients

  • 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


Directions

  1. Heat oven to broil.
  2. Coat a large baking pan with cooking spray.
  3. Arrange pork chops and vegetables in a single layer on baking pan.
  4. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork.
  5. 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.
  6. Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Notes:

What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look.


Recipe Yield: Yield: Makes 8 sandwiches (4 servings)

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Nutritional Information Per Serving:

Calories: 188
Fat: 6 grams
Saturated Fat: 2 grams
Sodium: 280 milligrams
Cholesterol: 75 milligrams
Protein: 21 grams
Carbohydrates: 21 grams



Recipe and image appear courtesy of the National Pork Board.

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