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Description
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.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. pork cutlets (1/4-inch thick)
- 1 cup chicken broth
- 4 tsp. cornstarch
- 2 tsp. curry powder
- 1/2 tsp. ground ginger
- 1/4 tsp. seasoned salt
- 1/2 cup peaches (fresh or canned, coarsely chopped)
- 2 Tbsp. peach jam
- 1 tsp. vegetable oil
- 1/2 onion (coarsely chopped)
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Directions
- 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.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat2.5g13% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium80mg3% |
| Potassium550mg16% |
| Protein26g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber1g4% |
| Sugars7g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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