Grilled Ginger-Garlic Pork Cutlet

Grilled Ginger-Garlic Pork Cutlet


16 boneless pork chops (3/8-inch thick)
1 onions (medium, sliced)
1 clove garlic (crushed)
2 tablespoons fresh ginger root (grated)
1 tablespoon parsley (chopped)
1 tablespoon sugar
1/4 cup dry red wine
1/4 cup soy sauce
1/4 cup olive oil
1 tablespoon sesame oil
1/4 cup green onions (minced)
4 teaspoons dry mustard
6 tablespoons soy sauce
4 tablespoons cider vinegar
2 teaspoons sesame oil


1In large self-sealing bag mix onion, garlic, ginger, parsley, sugar, wine, soy sauce, olive and sesame oils. Add pork, seal bag and refrigerate 1-2 hours.
2Remove pork from marinade; discarding marinade. Grill pork cutlets over medium-hot fire for 2 minutes per side, just until nicely browned. Garnish with chopped green onion and serve with Chinese Mustard Dipping Sauce.
3Chinese Mustard Dipping Sauce: Stir together well dry mustard, soy sauce, cider vinegar, sesame oil: as well as 1 teaspoon sugar and a little water to taste. Makes about 1 1/2 cups.
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