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
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.