All About Pork | Pork Pita Pockets

I have been loving the whole process of putting together these weekly Pork Be Inspired posts.   Today—after BodyFlow—Olivia, Davey, and I headed out for a shopping excursion.   Before hitting Publix to buy this week’s pork that was on sale, we went to a new restaurant that recently opened, one town over, called Cheddars.  The whole day, from my morning coffee with Michael, on the love-seat, with Pepper in between us, sunshine flooding in through our windows, to this very minute (writing this post up to share), has been thoroughly delightful.   There’s something about those days that are just filled with love, and today was one of them for me.


This week I decided to make “Heart-y and Healthy” Pork Pita Pockets that were inspired by this recipe.   I wanted to use this week’s special from Publix, Bone-in Pork Loin Roast, for my adaptation of Amelia’s Italian Pork Pockets, but the local Publix that I went to was out of them (obviously because of the awesome sale: $3.39 per pound!)

So, I got another cut that was on special…the bone-in pork loin chops!  I figured it would work super in the recipe that I picked to make for my family.   And, it did!



4 bone-in pork loin chops
2 bell peppers, each cut into strips, lengthwise
6 mushrooms, cut into slices
1/2 red onion, cut into wedges, separated
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons red pepper flakes, crushed
8 pita pocket bread halves
Colby-jack cheese slices

Cooking Directions

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. 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 slices of cheese to each pocket.


TIP: Today’s leaner pork can be enjoyed medium rare for optimal enjoyment. The U.S. Department of Agriculture (USDA) recently announced that pork can be safely cooked to 145 degrees Fahrenheit, followed by a three-minute rest time, resulting in juicy and tender pork that’s more delicious than ever. 


There are so many aspects to getting healthy, and eating healthy is half the battle. If you need more motivation please visit, and pledge to eat healthy with pork. By doing that you’ll be entered for a chance to win free pork tenderloin.

[This post is part of a series of posts that I will be sharing over the next four weeks. Please come back to see next week’s delicious and healthy recipe, and head to your local Publix for some great deals on Pork. To keep up with the “Good and Good for You Challenge”, follow @allaboutpork on Twitter, and look out for the #PublixforPork hashtag. You can also connect with Pork Be Inspired on Facebook. I have partnered with The Motherhood to bring you recipes, information, and all things pork. As a part of this campaign, I am compensated for my time. All thoughts and opinions remain my own, as always.]

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One Response to “All About Pork | Pork Pita Pockets”
  1. 02.13.2012

    Those look delish! I haven’t been able to really eat pork since my surgery- It tends to be too dry no matter how I make it but I might have to try these cause the cheese will help & still a good amount of protein! :)

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