Ginger, curry and peach provide a flavor trio in this satisfying pork skillet dish. Serve with hot cooked rice, buttered peas and warm dinner rolls.


  • 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 peaches (fresh or canned, coarsely chopped)
  • 2 tablespoons peach jam
  • 1 teaspoon vegetable oil
  • 1/2 onion (coarsely chopped)


  1. 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 8-10 minutes.
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