1              pound  boneless pork leg cutlets -- 1/4" thick
  1           teaspoon  vegetable oil
     1/2                onion -- coarsely chopped
     1/2      teaspoon  ground ginger
  2          teaspoons  curry powder
  1                cup  chicken broth
  4          teaspoons  cornstarch
     1/4      teaspoon  seasoned salt
     1/2           cup  coarsely chopped fresh or canned peaches
  2        tablespoons  peach jam
In nonstick skillet, heat oil over medium heat. Add cutlets and onion to 
skillet and sautC) pork quickly, about 2 minutes per side, until golden brown. 
In medium bowl, stir together remaining ingredients. Pour mixture over pork 
cutlets. Cook and stir gently, over low heat, until sauce thickens, about 
8-10 minutes.
Source:
  "National Pork Producers Council"
S(Internet address):
  "http://www.nppc.org"