What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look. Serve with Jicama Salad with Chile and Lime and fresh sliced tomatoes.

Amelia's Italian Pork Pita Pockets

8 thin boneless pork chops, about 2 ounces each
2 green bell peppers, each cut into 8 lengthwise strips
2 portabello mushrooms, cut into 8 slices
1 large red onion, cut into 8 wedges, separated
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons crushed red pepper flakes
1 teaspoon fennel seed
4 pita pocket breads, cut in half
4 slices (1 ounce each) low-fat, part skim mozzarella cheese, cut in half

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

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories 240 calories Protein 21 grams; Fat 8 grams; Sodium 280 milligrams; Cholesterol 75 milligrams; Saturated Fat 3 grams; Carbohydrates 21 grams

Recipe and photograph provided courtesy of Pork, The Other White Meat.