Peppered Pork Pita Pockets w/ Garlic Aioli

Peppered Pork Pita Pockets…..say that 5 times fast. You could probably prepare this recipe faster than you can say it. Who ever thought that cracked black pepper can bring out so much flavor in pork? I’m a believer. This is just a pocket full of Melding Magic and is an ideal weeknight meal. It can be prepared in minutes, yet tastes like you spent all day in the kitchen. Peppered pork strips, sautéed with garlic and strips of roasted red pepper, served in a pita pocket and topped off with garlic aioli. How can something so simple, be so good? It is “simply” awesome! Serve it with soup, salad or your favorite side dish and you’ve got an incredible meal on the table in literally no time at all.

Start by preparing the garlic aioli.

In small bowl, combine mayonnaise, milk and minced garlic. Mix well. Cover and chill until ready to serve.

Gather ingredients for pita pockets.

  
Slice thin-cut pork loin chops into long, thin strips.

In medium bowl, combine pork strips, olive oil, minced garlic and cracked black pepper. Using a fork, mix well, so all strips are evenly coated with pepper, garlic and oil. (Or, if you’re not afraid to get your hands dirty, just dig in and mix.)

 Heat large skillet over medium-high heat until hot. Add coated pork strips to pre-heated skillet. Stirring occasionally, cook until liquid burns off and pork strips are lightly browned.

 Meanwhile, drain jars of roasted red peppers and dry on paper towels. (If you are feeling ambitious enough to roast your own red peppers, go for it!) Slice red peppers into long, narrow strips. Add roasted red pepper strips to skillet with pork, stirring to mix well. Heat just until warmed.

Fill halves of pita pocket bread with pork mixture. Serve with a dollop of garlic aioli. Garnish with sliced green onions, if desired. What did I tell you? Easy, peasy, beautiful!!

PEPPERED PORK PITA POCKETS w/ GARLIC AIOLI
Posted by: www.meldingmagic.com

 
INGREDIENTS:

Garlic Aioli:

• 1 cup mayonnaise
• 6 Tablespoons milk
• 4-1/2 teaspoons (jarred) minced garlic

Peppered Pork Pockets:

• 2 pounds boneless, thin cut, pork chops ( 6 to 8 ), trimmed of fat
• 2 Tablespoons olive oil
• 2 teaspoons cracked or coarse ground black pepper
• 2 to 3  teaspoons (jarred) minced garlic, or to taste
• 2 (12-oz) jars roasted red peppers
• Pita pocket bread, halved
• 2 to 3 green onions, sliced (optional)

   
DIRECTIONS:

1. Prepare garlic sauce: In small bowl, combine mayonnaise, milk and minced garlic. Mix well. Chill until
    ready to serve.
2. Cut pork chops into long, thin strips.
3. In medium bowl, combine pork strips, olive oil, minced garlic and black pepper. Using a fork, mix well,
    so all pork strips are evenly coated with garlic, pepper and oil. Heat large skillet over medium-high
    heat until hot.
4. Add coated pork strips to pre-heated skillet. Stirring occasionally, cook until liquid burns off and pork
    is lightly browned.
5. Meanwhile, drain roasted red peppers and dry on paper towel. Cut into long thin strips. Add roasted
    pepper strips to skillet with pork, stirring to mix well. Heat just until warmed.
6. Fill pocket halves with pork mixture. Serve with a dollop of garlic sauce. Garnish with green onions, if
    desired.