1 pound boneless pork leg cutlets, 1/2 inch thick
1 tablespoon vegetable oil
1 (8 ounce) jar plum jelly or preserves
1/2 onion, chopped
1/4 cup wine vinegar
2 teaspoons soy sauce
1 teaspoon ground ginger

Heat oil in large skillet over medium-high heat. Brown cutlet on both sides. Add remaining ingredients; cover and simmer for 8 to 10 minutes.