Amelias Italian Pork Pita Pockets

Amelias Italian Pork Pita Pockets Ingredients

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

Instructions for Amelias Italian Pork Pita Pockets

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.

Main Ingredient: PorkCuisine: American

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