| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
|
Meats, Fish, Poultry |
5 |
Servings |
INGREDIENTS
| 1/3 |
c |
Plum jam |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Ginger |
| 1/2 |
ts |
Dry mustard |
| 1/4 |
ts |
Garlic powder |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Red wine vinegar |
| 3/4 |
lb |
Boneless butterflied pork chops, (3/4 to 1) |
| 1 |
ts |
Oil |
| 6 |
c |
Purchased coleslaw blend |
| 1 |
pk |
10-inch flour tortilla |
INSTRUCTIONS
In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic powder,
soy sauce and vinegar; mix well. Set aside. Meanwhile, slice pork chops in
narrow strips. Heat oil in 12 inch nonstick skillet over medium high heat
until hot. Add pork; cook and stir 4 to 5 minutes or until no longer pink.
Add jam mixture and coleslaw blend; cook and stir until coleslaw is
crisp-tender. Heat tortillas; spoon mixture evenly down center of each warm
tortilla; roll up and serve.
Recipe by: Unknown
Posted to TNT - Prodigy's Recipe Exchange Newsletter by SilkyKitty
<SilkyKitty@prodigy.net> on Oct 20, 1997
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”