Peppered Pork Pitas Recipe
Peppered Pork Pitas Recipe photo by Taste of Home

Peppered Pork Pitas Recipe

Publisher Photo
The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. —Katherine White, Clemmons, North Carolina
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless pork loin chops, cut into thin strips
  • 1 tablespoon olive oil
  • 2 teaspoons coarsely ground pepper
  • 2 garlic cloves, minced
  • 1 jar (12 ounces) roasted sweet red peppers, drained and julienned
  • 4 whole pita breads, warmed

Nutritional Facts

3/4 cup pork mixture with 1 pita bread equals 380 calories, 11 g fat (3 g saturated fat), 55 mg cholesterol, 665 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Directions

  1. In a small bowl, combine the pork, oil, pepper and garlic; toss to coat. In a large skillet, saute pork mixture until no longer pink. Add red peppers; heat through. Serve with pita breads. Yield: 4 servings.
Originally published as Peppered Pork Pitas in Taste of Home June/July 2011, p55

Nutritional Facts

3/4 cup pork mixture with 1 pita bread equals 380 calories, 11 g fat (3 g saturated fat), 55 mg cholesterol, 665 mg sodium, 37 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.

Light-Bodied Red Wine

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

Reviews for Peppered Pork Pitas

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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MY REVIEW
Reviewed Oct. 13, 2013

These are real yummy. I did make with the garlic mayo and carmelized onions. Whole family liked it. This is one of our new favorites!

MY REVIEW
Reviewed Aug. 6, 2011

This recipe is simple and delicious! I also made a cucumber sauce to go with it and I think this will become one of my families staple meals. Even my children who are 5 and 2 love it.

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