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Ingredients
US|METRIC
4 SERVINGS
- 8 boneless pork chops (thin, about 2 ounces each)
- 2 green bell peppers (each cut into 8 lengthwise strips)
- 2 portabello mushrooms (cut into 8 slices)
- 1 red onion (large, cut into 8 wedges, separagted)
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1/2 tsp. italian seasoning
- 2 tsp. red pepper flakes (crushed)
- 1 tsp. fennel seed
- 8 pocket bread (pita, halves)
- 4 slices mozzarella cheese (2 ounce each, low-fat, part skim, cut in half)
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Directions
- Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 5-6 minutes, or until pork has internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.
NutritionView More
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730Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories730Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat12g60% |
| Trans Fat |
| Cholesterol270mg90% |
| Sodium370mg15% |
| Potassium1740mg50% |
| Protein90g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate10g3% |
| Dietary Fiber3g12% |
| Sugars5g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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