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Pork and Peach Chutney Saute
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2 tablespoons vegetable oil
1 pound boneless pork loin, trimmed of fat, and cut into 1/2-inch thick strips
2 teaspoons curry powder
1/3 cup raisins
1/8 to 1/4 teaspoon crushed red pepper
3/4 cup canned, reduced-sodium chicken broth
1 can (15 1/4 ounces) sliced peaches, in juice or light syrup, drained
1 tablespoon white wine vinegar
1/2 cup sliced green onions
Salt, to taste
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Preparation:
Heat the oil in large skillet over high heat. Add the pork and stir-fry until no pink remains. Add the curry powder and stir-fry for 30 seconds to a minute. Mix in the raisins, red pepper and broth; heat to simmering. Mix in the peaches and vinegar. Simmer for 2 minutes. Add the green onions; season with salt.
Nutritional Information Per Serving: Calories 326; Total fat 12g; Cholesterol 89mg; Sodium 102mg; Total carbohydrate 19g; Fiber 2g; Protein 34g
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Preparation Time: 20 |
Serves: 4 |
| Recipe Origin: United States |
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Submitted by: |
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Mealtime.org
United States |
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| This recipe has been viewed 1869 times. |
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