Peppered Pork Pitas Recipes

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PEPPERED PORK PITAS WITH GARLIC SPREAD



Peppered Pork Pitas with Garlic Spread image

Delicious garlicky restaurant-style pork sandwiches can be on your dinner table in minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 cloves garlic, finely chopped
1 lb boneless pork loin chops, cut into thin bite-size strips
1 tablespoon olive or vegetable oil
1 teaspoon coarsely ground pepper
1 jar (7.25 oz) roasted red bell peppers, drained, sliced
4 pita fold breads (7 inch)

Steps:

  • In small bowl, mix mayonnaise, milk and garlic; set aside.
  • In medium bowl, mix pork, oil and pepper. Heat 12-inch skillet over medium-high heat. Cook pork in skillet 5 to 6 minutes, stirring occasionally, until pork is lightly browned and no longer pink in center. Stir in bell peppers; heat until warm.
  • Heat pita folds as directed on package. Lightly spread one side of each pita fold with garlic mixture. Spoon pork mixture over each; fold up.

Nutrition Facts : Calories 550, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 2 g, Protein 32 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 4 g, TransFat 0 g

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

PEPPER PORK POCKETS



Pepper Pork Pockets image

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.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 3 servings.

Number Of Ingredients 10

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

Steps:

  • 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. , In a large bowl, combine the mayonnaise, milk and garlic. Spoon pork mixture into lettuce-lined pita halves. Drizzle with dressing.

Nutrition Facts : Calories 698 calories, Fat 44g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 1165mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 35g protein.

PEPPERED PORK PITAS



Peppered Pork Pitas image

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

Provided by Lizzie Rodriquez

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb boneless pork loin chop, cut into thin strips
1 tablespoon olive oil
2 teaspoons fresh coarse ground black pepper
2 garlic cloves, minced
1 (12 ounce) jar roasted sweet red peppers, drained and julienned
4 whole wheat pita bread, warmed

Steps:

  • 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.

Nutrition Facts : Calories 407.3, Fat 13.2, SaturatedFat 3.5, Cholesterol 76, Sodium 398.9, Carbohydrate 41.6, Fiber 6.8, Sugar 4.1, Protein 31.8

PEPPERED PORK PITAS WITH GARLIC SPREAD



Peppered Pork Pitas With Garlic Spread image

Make and share this Peppered Pork Pitas With Garlic Spread recipe from Food.com.

Provided by PaulaG

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup mayonnaise or 1/3 cup salad dressing
2 tablespoons milk
2 garlic cloves, finely minced
1 medium red pepper, cut in thin strips
1 medium onion, sliced thin and separated into rings
1 lb boneless pork loin chop, cut into thin strips
1 tablespoon olive oil, plus
2 teaspoons olive oil
1 teaspoon fresh coarse ground black pepper
4 pita bread rounds (7 inches in diameter)

Steps:

  • Mix the mayonnaise, milk and garlic in a small bowl; set aside.
  • Mix pork, 1 tablespoon oil and pepper in medium bowl.
  • Heat a non-stick skillet over medium-high heat.
  • Add 2 teaspoons oil and when warm add onions and red pepper.
  • Cook until onion is translucent and pepper is crisp tender.
  • Add the seasoned pork and cook, stirring occasionally, until meat is lightly browned and no longer pink in center.
  • Heat pita rounds as directed on package.
  • Lightly spread one side of each pita round with garlic mixture.
  • Spoon pork mixture over each; fold and serve.

Nutrition Facts : Calories 482.1, Fat 20, SaturatedFat 4.3, Cholesterol 70.8, Sodium 668.3, Carbohydrate 43.9, Fiber 2.5, Sugar 4.5, Protein 30.8

PORK SAUSAGE AND CABBAGE PITAS



Pork Sausage and Cabbage Pitas image

I've made this very quick, simple, one dish meal for years. You can vary the crushed red pepper depending on how spicy you like it.

Provided by HRL

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 35m

Yield 6

Number Of Ingredients 9

1 ½ pounds ground pork sausage
1 medium head cabbage, shredded
1 small onion, chopped
1 tablespoon crushed red pepper
1 tablespoon white sugar
salt to taste
½ cup water
⅓ cup sour cream
1 (8 ounce) package pitas, halved

Steps:

  • In wok or skillet, brown pork sausage, drain and set aside.
  • Combine in wok or skillet: Shredded cabbage, onion, crushed red pepper, sugar, salt, and water. Steam covered for approximately 20 minutes or until cabbage is tender; stirring occasionally.
  • Return pork sausage to wok or skillet with cabbage mixture and add sour cream; mix well. Serve stuffed inside warmed pita bread.

Nutrition Facts : Calories 648.3 calories, Carbohydrate 31.6 g, Cholesterol 82.8 mg, Fat 49.5 g, Fiber 4 g, Protein 20.2 g, SaturatedFat 18.2 g, Sodium 1479.8 mg, Sugar 2.8 g

PEPPERED PORK PITAS WITH GARLIC SAUCE



Peppered Pork Pitas with Garlic Sauce image

Number Of Ingredients 10

GARLIC SAUCE
1/3 cup mayonnaise or salad dressing
2 tablespoons milk
2 garlic cloves, minced
PORK PITAS
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon olive or vegetable oil
1 teaspoon coarse ground black pepper
1 (7-ounce) jar roasted red bell pepper, drained, sliced
4 (6-inch) pita bread, halved

Steps:

  • 1. In small bowl, combine mayonnaise, milk and garlic mix well. Set aside.2. In medium bowl, combine pork, oil and pepper mix well. Heat large skillet over medium-high heat until hot. Add pork mixture cook 3 to 4 minutes or until pork is lightly browned and no longer pink, stirring occasionally. Stir in roasted peppers heat until warm.3. Lightly brush insides of pita bread halves with garlic sauce. Fill each with pork mixture. If desired, drizzle remaining garlic sauce over top.Nutrition Information Per Serving: Serving Size: 2 Sandwiches * Calories: 520 * Calories from Fat: 240 * % Daily Value: Total Fat: 27 g 42% * Saturated Fat: 6 g 30% * Cholesterol: 80 mg 27% * Sodium: 480 mg 20% * Total Carbohydrate: 38 g 13% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 31 g * Vitamin A: 30% * Vitamin C: 80% * Calcium: 8% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 1/2 Vegetable, 3 Lean Meat, 3 1/2 Fat or 2 Carbohydrate, 1 1/2 Vegetable, 3 Lean Meat, 3 1/2 Fat

Nutrition Facts : Nutritional Facts Serves

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

EGGPLANT, ROASTED PEPPER AND CHICKEN PITAS



Eggplant, Roasted Pepper and Chicken Pitas image

Mmmmm!! My mouth waters just thinking of this! An Israeli Jewish lady taught this to my grandmother several years ago, and our entire family fell in love with it. It was so good, we served it for a small catered event, and it was a hit. This is for you if you enjoy Middle Eastern cuisine.

Provided by ~marie~

Categories     World Cuisine Recipes     Middle Eastern     Israeli

Time 45m

Yield 6

Number Of Ingredients 13

2 eggplants, cut into 1/2-inch slices
1 tablespoon salt
2 (6 ounce) skinless, boneless chicken breast halves
all-purpose flour for dusting
2 eggs, beaten
1 cup seasoned bread crumbs
4 tablespoons olive oil
3 cloves garlic, peeled, or more to taste
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 (12 ounce) jar roasted red peppers, sliced
salt and pepper to taste
6 (6-inch) pita breads

Steps:

  • Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
  • Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  • Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  • Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
  • To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

Nutrition Facts : Calories 492.2 calories, Carbohydrate 60.2 g, Cholesterol 94.3 mg, Fat 18.4 g, Fiber 8.2 g, Protein 23 g, SaturatedFat 3.1 g, Sodium 1753.9 mg, Sugar 8.2 g

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