Peppered Pork Pitas With Garlic Sauce Recipes

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.

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.

Steps:

• Pork: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• Rub 1 tablespoon of the oil over the pork and season with salt and pepper, to taste. In a large skillet or Dutch oven, heat the remaining 2 tablespoons of oil over high heat. Add the pork and brown it on all sides, about 8 minutes. Transfer the pork to a 13 by 9 by 2-inch glass baking dish and roast it until an instant-read thermometer inserted into the thickest part of the pork registers 165 degrees F, about 25 to 30 minutes. Allow the pork to rest for 10 minutes on a cutting board.
• Sauce: In the same skillet used for the pork, heat the oil over medium-high heat. Add the onion, peppers and garlic and season with salt and pepper, to taste. Cook, stirring frequently until softened, about 8 to 10 minutes. Add the wine and cook for 2 minutes, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the paprika, tomato puree and the bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the sauce thickens, about 25 to 30 minutes. Remove the bay leaf and transfer the mixture to a food processor or blender. Blend until smooth. Season with 2 tablespoons salt and pepper, to taste.
• Slice the pork thinly and arrange on a platter. Spoon the sauce on top, garnish with chopped parsley and serve.

Steps:

• Combine pork chops, Worcestershire, 3 tablespoons olive oil, garlic, and black pepper in a large, resealable plastic bag. Marinate chops in the mixture for about 30 minutes.
• Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade and place into the skillet to brown on all sides, 5 to 7 minutes. Reduce heat and let simmer, basting with marinade during cooking, until no longer pink in the centers, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.

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

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.

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.

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.