Pork Satay Pitas
These pita sandwiches borrow the spicy peanut flavors of an Indonesian satay. For easy preparation, grill the boneless pork chops whole and then cut into thins strips. Serve with lettuce, carrot, and the tongue-tingling sauce.
Ingredients
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Marinade and Dressing:
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1/2 cup peanut butter
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1/2 cup water
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2 tablespoons olive oil
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons rice vinegar
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1/3 cup packed light-brown sugar
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4 cloves garlic, finely chopped
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1 tablespoon curry powder
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1/2 teaspoon cayenne pepper
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1/4 teaspoon ground cinnamon
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Pork Chops:
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6 thin boneless pork chops (about 1 pound total))
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2 cups shredded iceberg lettuce
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1 cup packaged shredded carrots
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6 regular-size pita breads OR: 12 mini pita breads
Directions
1
Marinade and Dressing: In bowl, whisk peanut butter, water, oil, soy, vinegar, sugar, garlic, curry, cayenne and cinnamon. Place half in plastic food-storage bag for marinade; set aside other half for dressing.
2
Pork: Add pork chops to marinade in bag. Seal and turn to coat chops. Refrigerate 30 minutes to 1 hour.
3
In medium-size bowl, toss together lettuce and carrots. Drizzle with 1/4 cup of reserved dressing; toss.
4
Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
5
Remove pork from marinade. Discard any remaining marinade from bag. Grill chops until internal temperature registers 160 degrees F on instant-read thermometer, about 3 minutes per side. Transfer to cutting board; while still hot, slice into thin strips.
6
Split pita bread partially in half to form pockets. Fill each with about 1/3 cup of lettuce mixture and some of pork. Drizzle filling with remaining dressing and serve immediately. Makes 6 servings.
Nutrition Facts
Calories 500, Total Fat 21 g, Saturated Fat 5 g, Cholesterol 38 mg, Sodium 667 mg, Carbohydrate 54 g, Fiber 4 g, Protein 25 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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