Curried Peachtree Pork
Ginger, curry and peach provide a terrifci 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 coarsely chopped fresh or canned peaches
2 tablespoons peach jam
1 teaspoon vegetable oil
1/2 onion, coarsely chopped
- 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 to 10 minutes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): 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 National Pork Board.