Tender pork and sweet red peppers create family-friendly sandwiches. These are especially good with garlic mayo, but you can have fun experimenting with your own variations.
—KATHERINE WHITE CLEMMONS, NC
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
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
In a small bowl, combine the pork, oil, pepper and garlic; toss to coat. In a large skillet, saute pork mixture until no longer pink. Add red peppers; heat through. Serve with pita breads.
PER SERVING 380 cal., 11 g fat (3 g sat. fat), 55 mg chol., 665 mg sodium, 37 g carb., 2 g fiber, 27 g pro. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fat.