Italian Pork Pita Pockets

Italian Pork Pita Pockets

8 thin boneless pork chops

2 bell peppers, cut into 8 lengthwise strips

2 portobello mushrooms, cut into 8 slices

1 large red onion, cut into 8 wedges

2 Tbsp balsamic vinegar

1 Tbsp olive oil

1/2 tsp Italian seasoning

2 tsp crushed red pepper flakes

1 tsp fennel seed

8 pita pocket bread halves

4 slices (1 oz. each) mozzarella cheese, cut in half

Heat oven to broil. Coat a large baking pan with nonstick 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. Thoroughly 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 of cheese to each sandwich.

Makes 8 sandwiches.

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