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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.

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

1. In small bowl whisk together broth and cornstarch until smooth, stir in curry powder, ginger, salt, peaches and jam; set aside.
2. 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.

Wine suggestion: Serve with a chilled dry Riesling or a rose.

Nutrition Facts
Calories 230 calories
Protein 26 grams
Fat 8 grams
Sodium 200 milligrams
Cholesterol 65 milligrams
Saturated Fat 2 grams
Carbohydrates 14 grams
Fiber 1 grams

Recipe provided courtesy of Pork: The Other White Meat.