Oriental pork tortillas
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Plum jam |
| 1 | tablespoon | Cornstarch |
| ½ | teaspoon | Ginger |
| ½ | teaspoon | Dry mustard |
| ¼ | teaspoon | Garlic powder |
| 2 | tablespoons | Soy sauce |
| 2 | teaspoons | Red wine vinegar |
| ¾ | pounds | Boneless butterflied pork chops, (3/4 to 1) |
| 1 | teaspoon | Oil |
| 6 | cups | Purchased coleslaw blend |
| 1 | pack | 10-inch flour tortilla |
Directions
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@...> on Oct 20, 1997