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