Pork and Pepper Pitas
Pork and Pepper Pitas
Meat and Poultry
Ingredients
- 1 pound boneless, pork loin chops, cut into thin strips
- 1 tablespoon Fustini's Basil Crush olive oil
- coarsely ground black pepper
- 2 garlic cloves, minced
- 2 tablespoons Fustini's Fig balsamic, divided
- 1 12-oz jar of roasted sweet red peppers, drained and julienned
- 1/2 cup plain Greek yogurt
- 4 whole pita bread, warmed
- 2 oz crumbled feta
Directions
- In a small bowl, combine pork, olive oil, pepper, garlic, and 1 tablespoon of balsamic. Toss to coat and allow to sit for 20 minutes to marinate.
- Place a large skillet or grill pan over medium-high heat. Add pork from the marinade and allow to cook until no longer pink. If using a skillet, add the marinade liquid when the meat is almost done to prevent the meat from boiling. Stir in red peppers and heat through.
- In a small bowl, combine the remaining balsamic with Greek yogurt. To serve, top pitas with yogurt sauce and add meat and peppers. Top with feta crumbles.
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