Italian Pork Pita Pockets
What better way to eat your vegetables than in a 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 portabella mushrooms, cut into 8 slices
- 1 large red onion, cut into 8 wedges, separated
- 2 Tbs balsamic vinegar
- 1 Tbs olive oil
- 1/2 tsp Italian seasoning
- 2 tsp red pepper flakes, crushed
- 1 tsp 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° 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.
Recipe courtesy of the National Pork Board
Serving Suggestion: Serve with jicama salad and cherry tomatoes.
Calories from Fat 58 (27%)
(11%)Total Fat 7g
(10%)Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrate 21g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
Copyright © 2017 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.