Ingredients
- 1/2 onion coarsely (chopped)
- 1 pound pork leg cutlets (boneless)
- 1 cup chicken broth
- 1/2 cup coarsely (chopped fresh)
- 2 tablespoons peach jam
- 4 teaspoons cornstarch
- 1 teaspoon vegetable oil
- 2 teaspoons curry powder
- 1/2 teaspoon ginger (ground)
- 1/4 teaspoon seasoned salt
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.
