Directions:
- Flatten pork to 1/4 thickness, sprinkle with salt and pepper.
- In a large nonstick skillet coated with nonstick spray, saute pork in oil in batches until juices run clear.
- Remove and keep warm.
- In the same skillet, saute red pepper and peaches until red pepper is tender.
- Add the broth, jam, mustard and ginger.
- Cook and stir over medium heat 4 minutes.
- Return pork to the pan.
- Reduce heat, cover and simmer until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 272.09 Kcal (1139 kJ) | ||
| Calories from fat | 31.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.54g | 5% | |
|---|---|---|---|
| Cholesterol | 73.69mg | 25% | |
| Sodium | 469.22mg | 20% | |
| Potassium | 620.58mg | 13% | |
| Total Carbs | 33.39g | 11% | |
| Sugars | 13.7g | 55% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 25.33g | 51% | |
| Vitamin C | 91.5mg | 152% | |
| Iron | 1.2mg | 7% | |
| Calcium | 14.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 106.68 Kcal (447 kJ) | ||
| Calories from fat | 12.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 5% | |
|---|---|---|---|
| Cholesterol | 28.89mg | 25% | |
| Sodium | 183.98mg | 20% | |
| Potassium | 243.32mg | 13% | |
| Total Carbs | 13.09g | 11% | |
| Sugars | 5.37g | 55% | |
| Dietary Fiber | 0.96g | 10% | |
| Protein | 9.93g | 51% | |
| Vitamin C | 35.9mg | 152% | |
| Iron | 0.5mg | 7% | |
| Calcium | 5.7mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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