Pork and Peach Chutney Sauté
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
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 350; Total fat 15g; Saturated fat 4 g; Cholesterol 65mg; Sodium 170mg; Total carbohydrate 29g; Fiber 2g; Protein 24g; Vitamin A 10%DV*; Vitamin C 8%DV; Calcium 4%DV; Iron 10%DV
Pairs Well With
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.