Italian Pork Pita Pockets

• From: National Pork Board

Ingredients

• 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

What better way to eat your vegetables than in a pita sandwich? Use different colored bell peppers for a festive look.

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 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.