Source: Campbell's Recipes

Grilled Pork in Pita
Something different from the grill... these warm pita pocket bread holds succulent, picante-basted pork topped with a creamy yogurt sauce.  It's easy to get fired-up about these tasty sandwiches!
Serves: 6 sandwiches
Prep Time: 10 minutes
Cook Time: 15 minutes


3/4 cup Pace® Picante Sauce
1/2 cup plain yogurt
1 teaspoon lime juice
1 clove garlic, minced or 1/4 teaspoon garlic powder
4 boneless pork chop, 3/4-inch thick (about 1 pound)
6 pita bread (6-inch), warmed
1 cup shredded lettuce
1 medium green onion, sliced (about 2 tablespoons)

Stir 3 tablespoons picante sauce, yogurt and lime juice in a small bowl. Cover and refrigerate until ready to serve. Stir the remaining picante sauce and garlic powder in a small bowl.
Lightly oil the grill rack and heat the grill to medium-high. Grill the pork for 15 minutes or until it's cooked through, turning and brushing often with the picante sauce mixture. Discard any remaining picante sauce mixture.
Slice the pork into thin strips. Divide the pork among the pita breads. Top with the yogurt mixture, lettuce and green onion. Fold the pitas around the filling.
Helper:  To warm the pita breads, wrap them together in a plain paper towel. Microwave on HIGH for 1 minute or until they're slightly warm to the touch.