Curried Peachtree Pork
1 pound pork cutlets, 1/4-inch thick
1 cup chicken broth
4 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/4 teaspoon seasoned salt
1/2 cup coarsely chopped fresh or canned peaches
2 tablespoons peach jam
1 teaspoon vegetable oil
1/2 onion, coarsely chopped
In small bowl whisk together broth and cornstarch until
smooth, stir in curry powder, ginger, salt, peaches and jam; set aside. Heat
oil in large nonstick skillet over high heat. Add onion, cook and stir 2
minutes, push to side of pan, add cutlets and brown well on one side, about 2
minutes. Turn and add sauce mixture, bring to a boil, lower heat and simmer
until sauce thickens, about 8 to 10 minutes.
Serves 4.