Imperial Pork Cutlets Recipe | Yummly

Imperial Pork Cutlets

Chantelle Kennedy: "Marinated both sides for 10 minutes on low heat s…" Read More
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Imperial Pork Cutlets

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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 Tbsp. soy sauce
  • 2 Tbsp. honey
  • 1/2 tsp. hot pepper sauce (or to taste)
  • 1 tsp. vegetable oil
  • 1 tsp. sesame oil
  • 4 cloves garlic (minced)
  • 1 Tbsp. fresh ginger root (grated)
  • cilantro sprigs (optional)
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    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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    Chantelle Kennedy 4 years ago
    Marinated both sides for 10 minutes on low heat so it was evenly coated. End result was so good 😊.