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Imperial Pork Cutlets

Imperial Pork Cutlets


  • 4 pork chops, boneless
  • 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


  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 2-3 minutes or until sauce is slightly thickened.
  7. Garnish with chopped cilantro, if desired.

10 min prep | 20 min cook | Serves 4

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

Nutrition: 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

Recipe and photo credit (used with permission): National Pork Board -

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