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
8 pita pocket bread halves
4 slices (1 ounce each) low-fat, part skim mozzarella cheese, cut in
half
Cooking 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 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.
Makes 8 sandwiches (4 servings).
Serving Suggestions
What better way to eat your vegetables than from an Italian-inspired
pita sandwich? Use different colored bell peppers for a festive look.
Serve with jicama salad and cherry tomatoes.
