Cracked black pepper and garlic give the pork some pop. Then fill the pitas up with sweet red peppers, leaf lettuce and caramelized onions. Top (or not) with mayo for an awesome weeknight meal.
—KATHY WHITE HENDERSON, NV
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
Garlic mayonnaise and torn leaf lettuce, optional
In a small bowl, combine pork, oil, pepper and garlic; toss to coat. Place a large skillet over medium-high heat. Add the 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.
PER SERVING 1 pita ( calculated without mayonnaise ) : 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.