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Amelia’s Italian Pork Pita Pockets

Published: November 3, 2011

Looking for a tasty way to get your veggies? Try this Italian-inspired pita sandwich that combines pork with green peppers, onions, and mushrooms. If you’re feeling particularly creative, use different colored peppers to add a bit more zing! This recipe comes to us courtesy of the National Pork Board.

Amelia’s Italian Pork Pita Pockets

Makes 8 sandwiches (4 servings).

Italian pork, onions, and portobello mushroom stuffed pita


  • 8 boneless pork chops, thin, about 2 ounces each
  • 2 green bell peppers, each cut into 8 lengthwise strips
  • 2 portobello mushrooms, cut into 8 slices
  • 1 large red onion, cut into 8 wedges, separated
  • 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


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 5-6 minutes or until pork has internal temperature of 145°F and vegetables are crisp-tender. Remove pan from oven. Divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Nutrition Facts

Calories: 188

Protein: 21 g

Total Fat: 6 g (Sat. Fat: 2 g)

Sodium: 280 mg

Cholesterol: 75 mg

Carbohydrates: 21 g

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