Grilled Ginger-Garlic Pork Cutlet



  • 16 boneless pork chops (3/8-inch thick)
  • 1 onion (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 onion (minced)
  • 4 teaspoons dry mustard
  • 6 tablespoons soy sauce
  • 4 tablespoons cider vinegar
  • 2 teaspoons sesame oil


  1. In 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.
  2. Remove 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.
  3. Chinese 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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