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4 servings
suggest servings
| 1 | pound | pork leg cutlets | boneless, 1/4 inch thick |
| 1 | teaspoon | vegetable oil | |
| 1/2 | each | onion | coarsely chopped |
| 1/2 | teaspoon | ginger | ground |
| 2 | teaspoons | curry powder | |
| 1 | cup | chicken broth | |
| 4 | teaspoons | cornstarch | |
| 1/4 | teaspoon | seasoned salt | |
| 1/2 | cup | peaches | fresh, coarsely chopped |
| 2 | tablespoons | peach jam |
In non-stick skillet, heat oil over medium heat.
Add cutlets and onion to skillet and sauté 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.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 234mg | 10% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 2% |
| Sugars 2.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 1% | Iron | 3% |
* 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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The National Heart, Lung and Blood institute (HTLBI) recently lowered it's cholesterol guidelines. The recommendations indicate that......
This very tasty soup recipe is exactly the same as the hand written version I obtained from a friend back in the mid seventies, everything is the same and it taste just as great, warm up on a xold winter night with the best bean based soup I have ever tasted.
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