Amelia’S Italian Pork Pita Pockets

• 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 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon italian seasoning
• 2 teaspoons red pepper flakes crushed
• 1 teaspoon fennel seed
• 8 pocket bread pita, halves
• 4 slices mozzarella cheese 2 ounce each, low-fat, part skim, 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. 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.

pork chops thin, green bell peppers, portabello mushrooms, red onion, balsamic vinegar, olive oil, italian seasoning, red pepper, fennel seed, bread pita, mozzarella cheese

Taken from www.yummly.com/recipe/Amelias-Italian-Pork-Pita-Pockets-2247770 (may not work)