Bar cookie bliss!
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1/3 cup teriyaki baste and glaze sauce
3 Tbs. rice vinegar
1 Tbs. grated fresh ginger
1/4 tsp. salt 1/4 tsp. pepper
3 boneless centercut pork chops, about 3/4" thick, 1 lb.
6 cups packaged coleslaw mix with extra carrots
1 can (15 oz.) bean sprouts, drained
1 can (5 oz.) sliced water chestnuts, drained
2 scallions, sliced
6 (7") flour tortillas, heated according to package directions Hoisin sauce, optional
l Combine teriyaki, vinegar and ginger; reserve. Sprinkle salt and pepper over both sides of each pork chop. Heat 12" nonstick skillet over medium heat; add pork chops and cook, turning once, until browned, 3-4 minutes per side. Reduce heat to low. Cover; cook until just slightly pink in centers, meat thermometer inserted into thickest part will register 150°F, about 5 minutes. Transfer pork chops to plate; let stand 10 minutes. Thinly slice pork.
l Meanwhile, in same skillet, cook coleslaw, over medium heat, stirring occasionally, until just wilted, about 2 minutes. Add bean sprouts, water chestnuts, scallions, pork and reserved teriyaki mixture. Cook, stirring, until heated through, about 1 minute. Serve with warm tortillas and, if desired, hoisin sauce. Servings: 6 Calories: 345 Protein: 21 g. Fat: 14 g. (5 g. sat.) Chol.: 45 mg. Carbs.: 33 g. Sodium: 902 mg. Fiber: 3 g. Sugar: 9 g. Kitchen time: 30 minutes. Total time: 30 minutes.