1 pound boneless pork leg cutlets — 1/4″ thick
1 teaspoon vegetable oil
1/2 onion — coarsely chopped
1/2 teaspoon ground ginger
2 teaspoons curry powder
1 cup chicken broth
4 teaspoons cornstarch
1/4 teaspoon seasoned salt
1/2 cup coarsely chopped fresh or canned peaches
2 tablespoons peach jam
In nonstick skillet, heat oil over medium heat. Add cutlets and onion to skillet and saut? pork quickly, about 2 minutes per side, until golden brown. In medium bowl, stir together remaining ingredients. Pour mixture over pork cutlets. Cook and stir gently, over low heat, until sauce thickens, about 8-10 minutes.
Source: “National Pork Producers Council” S(Internet address): “http://www.nppc.org”