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Pepper Pork Pockets Recipe

Pepper Pork Pockets Recipe

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. YIELD:3 servings


  • 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


  • 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.

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.

Reviews for Pepper Pork Pockets

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Reviewed Sep. 6, 2011

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

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Wine Pairings

Light-Bodied Red Wine

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