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

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