1 pound boneless pork leg cutlets, 1/4-inch thick
1 tablespoon 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 large skillet, heat oil over medium heat. Add cutlets and onion to skillet and saut?pork quickly, about 2 minute 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 to 10 minutes.