Prep Time: 20 minutes
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
Servings: 4
In nonstick skillet, heat oil over medium heat. Add cutlets and onion to skillet and sauté 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.
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
Servings: 4
In nonstick skillet, heat oil over medium heat. Add cutlets and onion to skillet and sauté 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.