Imperial Pork Cutlets

Name: Imperial Pork Cutlets
Total time: 1800 s
Yield: 4 servings
Ingredients: 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

Pork

10Ingredients

70Calories

30Minutes

Description

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

Ingredients

servings:

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)

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Directions

1Pat chops dry with paper toweling and set aside. In small bowl, stir together vinegar, soy sauce, honey and hot pepper sauce; set aside.
2Heat 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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