Ingredients

• 1 large red onion, cut into 8 wedges, separated
• 1 tbs olive oil
• 1 tsp fennel seed
• 1/2 tsp Italian seasoning
• 2 green bell peppers, each cut into 8 lengthwise strips
• 2 portabello mushrooms, cut into 8 slices
• 2 tbs balsamic vinegar
• 2 tsp red pepper flakes, crushed
• 4 slices mozzarella cheese (2 ounce s each), low-fat, part skim, cut in half
• 8 boneless pork chops, thin, about 2 ounces each
• 8 pita pocket bread halves

Directions

Heat oven to broil. Coat a large baking pan with cooking spray. Arrange pork chops and vegetables in a single layer on baking pan. In a small bowl, combine vinegar, oil, Italian seasoning, red pepper flakes and fennel seed. Brush mixture on both sides of pork. Broil 5 to 6 inches from heat for about 5-6 minutes or until internal temperature on a thermometer reads 145° F, followed by a 3-minute rest time and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pits pocket breads. All 1 slice of cheese to each sandwich.

Recipe and photo courtesy of the National Pork Board, http://www.porkbeinspired.com