Italian Pork Pita Pockets
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What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look. Serve with jicama salad and cherry tomatoes.
INGREDIENTS
8 thin boneless pork chops, about 2-ounces each
2 portabello mushrooms, cut into 8 slices
2 tablespoons balsamic vinegar
1/2 teaspoon Italian seasoning
1 teaspoon fennel seed
4 slices (1-ounce each) low-fat, part skim mozzarella cheese, cut in half
2 green bell peppers, each cut into 8 lengthwise strips
1 large red onion, cut into 8 wedges, separated
1 tablespoon olive oil
2 teaspoons crushed red pepper flakes
8 pita pocket bread halvesHeat 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 is browned and vegetables are crisp-tender.
Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice cheese to each sandwich.
Makes 8 sandwiches (4 servings)