Peppered Pork Pitas With Garlic Sauce Food

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PEPPERED PORK PITAS



Peppered Pork Pitas image

The combination of tender pork and sweet red peppers in these sandwiches will appeal to the whole family. Sometimes I also add caramelized onions. The sandwiches are especially good with garlic mayo. Have fun experimenting with your own variations. -Katherine White, Clemmons, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive oil
2 teaspoons coarsely ground pepper
2 garlic cloves, minced
1 jar (12 ounces) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
Optional: Garlic mayonnaise and torn leaf lettuce

Steps:

  • In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add pork mixture; cook and stir until no longer pink. Stir in red peppers; heat through. Serve on pita breads. Top with mayonnaise and lettuce if desired.

Nutrition Facts : Calories 380 calories, Fat 11g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 665mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

PORK CHOPS WITH HONEY-GARLIC SAUCE



Pork Chops with Honey-Garlic Sauce image

The sauce on these honey garlic pork chops is so good, I sometimes double it so there's extra for dipping whatever veggie we have on the side. -Michelle Smith, Eldersburg, Maryland

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 bone-in pork loin chops (6 ounces each)
1/4 cup lemon juice
1/4 cup honey
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced

Steps:

  • In a large skillet coated with cooking spray, cook pork chops over medium heat until a thermometer reads 145°, 5-6 minutes on each side. Remove; let stand 5 minutes. Combine remaining ingredients; add to pan. Cook over medium heat 3-4 minutes, stirring occasionally. Serve with chops.

Nutrition Facts : Calories 249 calories, Fat 7g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 342mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

PEPPERED PORK PITAS WITH GARLIC SAUCE



Peppered Pork Pitas with Garlic Sauce image

Provided by My Food and Family

Categories     Lunch

Time 20m

Number Of Ingredients 8

1/2 cup ranch salad dressing
2 Tbsp milk
1 tsp minced garlic
1 lb boneless pork loin chops, cut into thin strips
1 Tbsp olive oil
1 tsp coarse ground black pepper
1 jar (7.25 oz.) roasted red peppers, drained and sliced
4 (6 inch) pocket pita breads, halved

Steps:

  • In small bowl, combine salad dressing, milk and garlic; mix well. Set aside. In medium bowl, combine pork, oil and pepper, mix well.
  • Heat large skillet over medium high heat until hot. Add pork; cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers; heat until warm.
  • Lightly brush insides of pocket bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SPICY PORK TENDERLOIN PITAS



Spicy Pork Tenderloin Pitas image

Spicy and filling. Pork tenderloins are so easy to cook up. Plus, they were on sale this week, so I stocked up.

Provided by LilPinkieJ

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 cucumber, peeled and diced
1/2 teaspoon dill, dried
1 cup fat free sour cream
8 ounces pork tenderloin
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon oregano, dried
1 green pepper, thinly sliced
1 red onion, thinly sliced into rings
4 pita breads, halved
1 cup spinach, shredded
8 cherry tomatoes, halved

Steps:

  • In a small bowl, combine the cucumbers, sour cream, and dill. Refrigerate until needed.
  • Cut the pork across the grain into 1/2-inch cutlets; then slice each piece into thin strips.
  • In a large bowl, combine the mustard, oil, lemon juice, garlic, and oregano. Add the pork and toss well to coat all the pieces. Let stand about 10 minutes.
  • Coat a large no-stick frying pan with no-stick spray, and place over medium heat for 3 minutes.
  • Working in bunches to avoid overcrowding in the pan, add the pork and sauté for about 3 minutes or until cooked through. Transfer to a plate.
  • Place peppers and onions in a 9-inch glass pie plate. Cover with vented plastic wrap, and microwave on high for 3 minutes or until soft.
  • Add the onions and peppers to the pan; sauté for 3 minutes, or until lightly browned. Top pork mixture with peppers and onions.
  • Line the pita pockets with the spinach. Add the pork mixture. Top each sandwich half with a tomato and some cucumber sauce.

Nutrition Facts : Calories 370.7, Fat 8.3, SaturatedFat 2.2, Cholesterol 43.2, Sodium 434.6, Carbohydrate 52.4, Fiber 3.3, Sugar 9.6, Protein 21.8

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