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.
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:
2. 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.