Pork and Peach Chutney Saute´

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.

• Ready In: 20 mins
• Serves: 4
• Yields: 4

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 1/4ounce) can  sliced  peaches, in juice or 1 (15 1/4ounce) 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.