Source: National Pork Board

Pork and vegetable stuffed pitas with an Italian flair.

Servings

8 boneless pork chops
2 chopped green bell peppers , cut into 8 lengthwise strips
2 fresh portobello mushroom , cut into 8 slices
1 red onion , cut into 8 wedges, separated
2 tbsp balsamic vinegar
1 tbsp olive oil
0.5 tsp italian seasoning
2 tsp hot red pepper flakes
1 tsp fennel seed
4 Bread, pita, white, enriched, large, 6 1/2" (cut in half)
4 oz Cheese, mozzarella, low sodium, 1" cube (cut into 8 pieces)

1 Heat oven to broil. Coat a large baking pan with cooking spray.
2 Arrange pork chops and vegetables in a single layer on baking pan.
3 In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes, and fennel seed.
4 Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 6 to 10 minutes, or until pork is browned and vegetables are crisp-tender.
5 Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Use different colored bell peppers for a festive look. Serve with jicama salad and cherry tomatoes.