Amelias Italian Pork Pita Pockets


8 boneless pork chops, thin, about 2 ounces each
2 green bell peppers, each cut into 8 lengthwise strips
2 portabello mushrooms, cut into 8 slices
1 large red onion, cut into 8 wedges, separagted
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
2 teaspoons red pepper flakes, crushed
1 teaspoon fennel seed
8 pita pocket bread halves
4 slices mozzarella cheese, (2 ounce each), low-fat, part skim, cut in half


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