Cracked black pepper is all it takes to give my pork pitas some pop.
—Katherine White, Henderson, NV
Takes: 20 min. • Makes: 4 servings
1 lb. boneless pork loin chops, cut into thin strips
1 Tbsp. olive oil
2 tsp. coarsely ground pepper
2 garlic cloves, minced
1 jar (12 oz.) roasted sweet red peppers, drained and julienned
4 whole pita breads, warmed
Garlic mayonnaise and torn leaf lettuce, optional
Combine the pork, oil, pepper and garlic; toss to coat. In a large skillet over medium-high heat, cook and stir the pork mixture until the pork is no longer pink. Stir in red peppers; heat through. Serve mixture on pita breads. Top with mayonnaise and lettuce if desired.
1 sandwich: 380 cal., 11g fat (3g sat. fat), 55mg chol., 665mg sod., 37g carb. (4g sugars, 2g fiber), 27g pro. Diabetic exchanges: 3 lean meat, 2 starch, 1 fat.