Title: Oriental Pork Tortillas
Categories: Meats, Fish, Poultry
Yield: 5 Servings

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

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
on Oct 20, 1997