Italian Pork Pita Pockets
boneless pork chops
2 bell peppers, cut into 8 lengthwise strips
2 portobello mushrooms, cut into 8 slices
1 large red onion, cut into 8 wedges
2 Tbsp balsamic vinegar
1 Tbsp olive oil
1/2 tsp Italian seasoning
2 tsp crushed red pepper flakes
1 tsp fennel seed
8 pita pocket bread halves
4 slices (1 oz. each) mozzarella cheese, cut in half
Heat oven to broil. Coat a large baking pan with nonstick 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. Thoroughly 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.