Fun with leftovers

We needed to use up the extra pork chops we had leftover from dinner last night, as well as some marinated fresh mozzarella cheese (in the shape of little balls, floating in an olive oil-herb mixture) that were leftover after Chicken Parmigiana the night before. I decided to go improvise something interesting to do with them. This was my recipe result:

Italian Pita Sandwiches
(makes 2 half pita pockets)

1 cup cubed cooked pork chop meat
1/2 cup finely diced tomatoes
1/4 cup sliced black olives
1/4 cup sliced fresh mushrooms
1 tbsp. minced roasted garlic (I use a kind that comes packed in olive oil in a little glass jar)
1 tbsp. fresh grated romano cheese (also leftover from the Chicken Parm.)
1 tbsp. extra-virgin olive oil
1 tbsp. lowfat house italian dressing
2/3 cup fresh mozzarella cheese
1 whole pita round, sliced in half

1. In a small bowl, combine pork, tomatoes, olives, mushrooms, garlic, romano cheese, and italian dressing. Mix well to blend.
2. Chop up or shred the mozzarella and set aside for the moment. If you want your pita bread warm, go ahead and put it in the microwave or oven to get it warm.
3. In a small skillet heat the olive oil on medium-high heat for about 1-2 minutes, then add the contents of the bowl. Cook on medium-high heat for about 5-6 minutes, stirring constantly, until everything is hot. If your pita bread is still in the oven/microwave, take it out and make sure it's halved and ready before you proceed.
4. Remove the pork mixture from heat and add the fresh mozzarella. Stir it around for about 30 seconds, then spoon the mixture into preheated pita pocket halves. Let the filled pita halves sit for about 5 minutes, or until the mozzarella is warm and starting to melt.
5. YUM

This would likely be stellar with Italian sausage or chicken instead of pork chop meat, and with some diced sweet onion and/or red bell pepper (neither of which I had today).