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Oriental Pork Tortillas

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.




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