Curried Peachtree Pork

Thin pork cutlets get a fast sear, then simmer in a curry-spiced sauce built on chicken broth, fresh chopped peaches, and peach jam. The jam melts into the sauce and adds body and concentrated fruit sweetness that fresh peaches alone can’t deliver.

Ginger and curry powder form the spice backbone, and together they turn what could be a basic pork-and-fruit dish into something with real depth. The sauce thickens with cornstarch as it simmers, coating each cutlet in a glossy, golden glaze.

The whole thing is done in about 25 minutes, making this a solid weeknight option when you want something that looks and tastes more impressive than the effort required.

Kitchen Tips

• Cut the pork cutlets thin, about ¼ inch. They cook in just 2 minutes per side, keeping them juicy and tender
• Sear the cutlets quickly over medium heat for golden color, then drop the heat to low for the sauce. High heat after adding the sauce will scorch the peach jam
• Mix the cornstarch into the chicken broth before pouring it over the pork. Adding dry cornstarch directly to the hot pan creates lumps
• Use ripe but firm peaches so the chunks hold their shape in the sauce instead of dissolving

Variations

• Mango swap: Replace fresh peaches and peach jam with mango chunks and mango chutney for a tropical spin
• Coconut curry: Add a splash of coconut milk to the sauce for a creamier, Thai-leaning version
• Chicken version: Boneless, skinless chicken thighs work with the same sauce. Pound them thin to match the pork cutlet cooking time