Italian Pork Pita Pockets

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.

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

Source: NPB
Recipe and image appear courtesy of the National Pork Board.