Recipe: Amelia's Italian Pork Pita Pockets (using pork chops)
SandwichesAMELIA'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
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
MsgID: 3142688
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Pork Recipes (9+)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: All Pork Recipes (9+)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: All Pork Recipes (9+) |
Betsy at Recipelink.com | |
2 | Recipe: Collection - Recipes Using Pork, Sausage, Ham, and Bacon |
Betsy at Recipelink.com | |
3 | Recipe: Pork Roast with Cabbage |
Betsy at Recipelink.com | |
4 | Recipe: Chop Chop, Pork Chops (with Pineapple Brine and Pineapple Salsa) |
Betsy at Recipelink.com | |
5 | Recipe: Amelia's Italian Pork Pita Pockets (using pork chops) |
Betsy at Recipelink.com | |
6 | Recipe: Bacon, Lettuce and Tomato Wraps |
Betsy at Recipelink.com | |
7 | Recipe: Bacon-Wrapped Pork Chops with Garlic-Mustard Butter |
Betsy at Recipelink.com | |
8 | Recipe: Cajun Pork and Pecan Stir-Fry |
Betsy at Recipelink.com | |
9 | Recipe: Cheesy Sausage and Mushroom Pizza (using prepared thin pizza crust) |
Betsy at Recipelink.com | |
10 | Recipe: Pork Tenderloin with Cinnamon (using soy sauce, sherry, and ginger) |
Betsy at Recipelink.com |
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