Imperial Pork Cutlets

Prep: 10 min | Cook: 20 min | Yield: 4 servings

Ingredients

• 4 boneless pork chops
• 1/4 cup rice vinegar or white vinegar
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1/2 teaspoon hot pepper sauce, or to taste
• 1 teaspoon vegetable oil
• 1 teaspoon sesame oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• Cilantro sprigs (optional)

Instructions

1. Pat chops dry with paper toweling and set aside.
2. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
3. Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned.
4. Add garlic and ginger; cook for 3 minutes, stirring constantly.
5. Reduce heat to low. Add vinegar mixture; cover and cook about 10 minutes until internal temperature on a thermometer reads 160 degrees F.
6. Uncover and cook an additional 2 to 3 minutes or until sauce is slightly thickened.
7. Garnish with chopped cilantro, if desired.

Notes

Serving Suggestion: An Asian-fused dinner with steamed snow peas, fried rice and Four Fruit Salad.

Nutrition

Per serving: Calories: 216 calories Protein: 23 grams Fat: 9 grams Sodium: 820 milligrams Cholesterol: 55 milligrams Saturated Fat: 3 grams Carbohydrates: 11 grams Fiber: 0 grams

Attribution

Recipe and photo used with permission from: National Pork Board