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).
- 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.
Protein: 21 g
Total Fat: 6 g (Sat. Fat: 2 g)
Sodium: 280 mg
Cholesterol: 75 mg
Carbohydrates: 21 g