An Asian-fused dinner with steamed snowpeas, fried rice and Four Fruit Salad.


  • 4 boneless ribeye (rib) pork chops (3/4-inch thick)
  • 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 root (grated)
  • cilantro sprigs (optional)


  1. Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
  2. Heat oils in 10-inch heavy skillet over medium-high heat. Add chops; cook about 2 minutes on each side or until browned. Add garlic and ginger; cook for 3 minutes, stirring constantly. Reduce heat to low. Add vinegar mixture; cover and cook about 10 minutes until internal temperature on a thermometer reads 145 degrees F. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.
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