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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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. 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 |
Directions:
1. 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.
2. In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing. Yield: 3 servings.
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