Tuesday, May 17, 2011

Peppered Pork Pitas with Garlic Sauce

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

1. In small bowl, mix mayonnaise, milk, and garlic; set aside.
2. 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.
3. 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.

Notes: Delicious! Easy to make, too.  Recipe comes from the Betty Crocker website and was recommended by my sister, Jen.  Check the link for a better photo.  (Our local store only had pocket pitas.)  Although I am just now getting around to posting it, we've already had it a couple of times in the last month.
Note from Brittany: I just seasoned the mayo sauce with garlic powder to our own liking. I thought 2 cloves of garlic was quite a bit, but some people might like it that garlicky.

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