Pork Satay Pitas

Pork Satay Pitas

Makes 6
Prep 15 m
Chill 30 - 60 m
Grill 6 m

Ingredients

Marinade and Dressing:

Pork Chops:

Directions

Marinade and Dressing:

  1. 1 of 1 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.

Pork:

  1. 1 of 5 Add pork chops to marinade in bag. Seal and turn to coat chops. Refrigerate 30 minutes to 1 hour.
  2. 2 of 5 In medium-size bowl, toss together lettuce and carrots. Drizzle with 1/4 cup of reserved dressing; toss.
  3. 3 of 5 Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven broiler.
  4. 4 of 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.
  5. 5 of 5 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 Information for Pork Satay Pitas
Servings Per Recipe: 6
Per Serving: 500 kcal cal., 25 g pro., 21 g Fat, total, 54 g carb., 5 g sat. fat, 38 mg chol., 667 mg sodium, 4 g fiber
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Printed from FamilyCircle.com 09/23/2018