Ingredients
2
cups coleslaw mix (from 16-oz bag)
3
tablespoons reduced-fat coleslaw dressing
2
teaspoons canola oil
4
boneless pork loin chops, about 3/4 inch thick (4 oz each), trimmed of fat, cut into 1/8-inch strips
1/3
cup barbecue sauce
4
whole wheat burger buns, split
Preparation
In medium bowl, toss coleslaw mix with dressing. Cover; refrigerate until serving time.
In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Stir in barbecue sauce; cook until thoroughly heated.
Divide pork mixture evenly among bun bottoms. Spoon coleslaw over pork; cover with bun tops.
