Pork and Peach Chutney Saute
- 1 lb thinly sliced boneless pork loin chops, trimmed of all fat, cut into 1/2-inch strips
- 2 tblsp vegetable oil, divided
- 2 tsp curry powder
- 1/3 c raisins
- 1/8 to 1/4 tsp crushed red pepper
- 3/4 c chicken broth
- 1 can (15 1/4 oz) sliced peaches, drained
- 1 tblsp white wine vinegar
- 1/2 c sliced green onions
- Salt, to taste
Directions:
Heat 1 tblsp of oil in large skillet over high heat. Add pork; cook and toss until no pink remains.
Remove pork and drain liquid.
Heat remaining oil in skillet; reduce heat to medium.
Add curry powder to skillet; cook and stir 1 min.
Mix in raisins, pepper and broth; bring just to simmering.
Return pork to skillet, mix in peaches and vinegar. Simmer 2 mins.
Mix in onions.
Season with salt.
Serve over couscous, if desired.
Servings: 4