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

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 pork has internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time and vegetables are crisp-tender. Remove from oven; divide pork and vegetables among pita pocket breads. Add 1 slice of cheese to each sandwich.

Makes 8 sandwiches (4 servings).

What better way to eat your vegetables than from an Italian-inspired pita sandwich? Use different colored bell peppers for a festive look. Serve with Jicama Salad with Chile and Lime and fresh sliced tomatoes.

Calories: 188 calories

Protein: 21 grams

Fat: 6 grams

Sodium: 280 milligrams

Cholesterol: 75 milligrams

Saturated Fat: 2 grams

Carbohydrates: 21 grams