Pepper Pork Pockets Recipe

Pepper Pork Pockets Recipe photo by Taste of Home

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In Lenhartsville, Pennsylvania, Paula Marchesi accompanies these pita pockets with pasta salad and sliced tomatoes, carrots and cucumbers. Tip: "To save time, you can make the garlic sauce up to 2 days in advance and refrigerate it," Paula offers.

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Pepper Pork Pockets Recipe

Prep/Total Time: 25 min.

Yield: 3 Servings

5 20 25

Ingredients

1 pound boneless pork loin chops, cut into thin 2-inch strips
1 teaspoon pepper
1/2 teaspoon salt
1 tablespoon olive oil
1 jar (7 ounces) roasted sweet red peppers, drained and coarsely chopped
1/2 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons milk
1 teaspoon minced garlic
6 lettuce leaves
3 pita breads (6 inches), halved and warmed

Directions

Sprinkle pork with pepper and salt. In a large skillet, saute pork in oil until juices run clear. Add red peppers; cook and stir until heated through. Remove from the heat.
In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing. Yield: 3 servings.

Nutritional Facts 1 serving (1 each) equals 698 calories, 44 g fat (8 g saturated fat), 88 mg cholesterol, 1,165 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g protein.

Originally published as Pepper Pork Pockets in Quick Cooking May/June 2005, p58