Grilled Pork in Pita

Campbell's Grilled Pork in Pita Recipe

Something different from the grill... the 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!

At a glance


10 min.


25 min.



Grill: 15 min.

Made With

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

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

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    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.

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  • 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.
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