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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
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.

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