Source: National Pork Board

Pork cutlets with peaches and a curry based glaze.

Servings

1 lb boneless pork chops , 1/4-inch thick
1 cup low fat unsalted chicken broth
4 tsp cornstarch
2 tsp curry powder
0.5 tsp ground ginger
0.25 tsp seasoned salt
0.5 cup Peaches, canned, with water, halves , coarsely chopped (or fresh)
2 tbsp Jam, peach
1 tsp vegetable oil
0.5 cup fresh chopped 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.
3 Turn and add sauce mixture, bring to a boil, lower heat and simmer until sauce thickens, about 8 to 10 minutes.

Ginger, curry and peach provide a flavor trio in this satisfying pork skillet dish.