Pork and Peach Chutney Saute´ |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Did you know that 1/2 cup of canned peaches gives you more than 10 percent of the vitamin A you need for the day? Because the base of the chutney in this main dish is canned peaches, making this delicious sauce – which provides fiber and important nutrients – takes minimal effort. This recipe lets you create a fragrant, sweet and slightly spicy fruit chutney right in the skillet used to sauté meat. Serve this dish over rice, noodles or couscous. Ingredients:
2 tablespoons vegetable oil |
1 lb boneless pork loin, trimmed of fat, and cut into 1/2-inch thick strips |
2 teaspoons curry powder |
1/3 cup raisins |
1/8-1/4 teaspoon crushed red pepper flakes |
3/4 cup canned reduced-sodium chicken broth |
1 (15 1/4 ounce) can sliced peaches, in juice or 1 (15 1/4 ounce) can light syrup, drained |
1 tablespoon white wine vinegar |
1/2 cup sliced green onion |
salt, to taste |
Directions:
1. Preparation:
2. 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.
3. Nutritional Information Per Serving: Calories 326; Total fat 12g; Cholesterol 89mg; Sodium 102mg; Total carbohydrate 19g; Fiber 2g; Protein 34g.
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