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Pepper Pork Pockets

 Pepper Pork Pockets
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.
3 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Pepper Pork Pockets (continued)

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.