Pork Pita Pockets
(Makes 8 sandwiches (4 servings)
Ingredients:
8 thin boneless pork chops, about 2 ounces each
2 green bell peppers, each cut into 8 lengthwise strips
2 portabello mushrooms, cut into 8 slices
1 large red onion, cut into 8 wedges, separated
2 tablespoons balsamic vinegar
1 tablespoon olive oil
½ teaspoon Italian seasoning
2 teaspoon crushed red pepper flakes
1 teaspoon fennel seed
8 pita pocket bread halves
4 slices (1 ounce each) low-fat, part skim mozzarella cheese, cut in half
Instructions:
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 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.