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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.
  • 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

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.
Nutrition Facts
1 each: 698 calories, 44g fat (8g saturated fat), 88mg cholesterol, 1165mg sodium, 38g carbohydrate (4g sugars, 2g fiber), 35g protein.

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Reviews

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Average Rating:
  • mmmurphy11
    Oct 17, 2011

    No comment left

  • katlaydee3
    Sep 6, 2011

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