Amelia’s Italian Pork Pita Pockets

Makes 8 sandwiches (4 servings).

Ingredients

• 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

Directions

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.