Recipe: Amelia's Italian Pork Pita Pockets (using pork chops)

AMELIA'S ITALIAN PORK PITA POCKETS

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
1/2 teaspoon Italian seasoning
2 teaspoons crushed red pepper flakes
1 teaspoon fennel seed
to serve:
8 pita pocket bread halves
4 slices (1 ounce each) low-fat, part skim mozzarella cheese, 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 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.

*Use different colored bell peppers for a festive look.

Serving Suggestions:
Serve with jicama salad and cherry tomatoes.

Makes 8 sandwiches (4 servings)
Source: the National Pork Board