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Pepper Pork Pockets

By: Paula Marchesi

"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."

Rate/Review | Read Reviews (6)

Prep Time:
5 Min

Cook Time:
20 Min

Ready In:
25 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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 (7 ounce) jar roasted red peppers, drained and coarsely chopped
1/2 cup mayonnaise
2 tablespoons milk
1 teaspoon minced garlic
6 lettuce leaves
3 (6-inch) pita breads, 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.