PEPPER PORK POCKETS

Pepper Pork Pockets image

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.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 698 calories, Fat 44g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1165mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.