Instructions: In small bowl, combine jam, cornstarch, ginger, dry mustard, garlic powder, soy sauce and vinegar; mix well. Set aside. Meanwhile, slice pork chops in narrow strips. Heat oil in 12 inch nonstick skillet over medium high heat until hot. Add pork; cook and stir 4 to 5 minutes or until no longer pink.

Add jam mixture and coleslaw blend; cook and stir until coleslaw is crisp-tender. Heat tortillas; spoon mixture evenly down center of each warm tortilla; roll up and serve.

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