Pepper Pork Pockets Recipe
Pepper Pork Pockets Recipe photo by Taste of Home

Pepper Pork Pockets Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 3 servings

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

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.

Directions

  1. 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.
  2. In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing. Yield: 3 servings.
Originally published as Pepper Pork Pockets in Quick Cooking May/June 2005, p58

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.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Pepper Pork Pockets

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   (2)
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MY REVIEW
Reviewed Sep. 6, 2011

"These are excellent. The sauce is so simple but tastes great."

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