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Ingredientes
- 1/3 c. Plum jam
- 1 Tbsp. Cornstarch
- 1/2 tsp Ginger
- 1/2 tsp Dry mustard
- 1/4 tsp Garlic pwdr
- 2 Tbsp. Soy sauce
- 2 tsp Red wine vinegar
- 3/4 lb Boneless butterflied pork chops, (3/4 to 1)
- 1 tsp Oil
- 6 c. Purchased coleslaw blend
- 1 pkt 10-inch flour tortilla
Direcciones
- In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic pwdr, 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 till warm. Add in pork; cook and stir 4 to 5 min or possibly till no longer pink.
- Add in jam mix and coleslaw blend; cook and stir till coleslaw is crisp-tender. Heat tortillas; spoon mix proportionately down center of each hot tortilla; roll up and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 5 servings | |
| Calories 78 | |
| Calories from Fat 8 | 10% |
| Total Fat 0.94g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 374mg | 16% |
| Potassium 34mg | 1% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 0.3g | 1% |
| Sugars 10.5g | 7% |
| Protein 0.53g | 1% |
