Imperial Pork Cutlets

Royal, majestic, magnificent. They all describe these impressive boneless chops with their fresh Oriental flavor. Serve with a steamed white rice so you can soak up the flavor of the delicate sauce and fresh pea pods lightly steamed so they're crisp to the bite.

Serves: 4
Cook Time: 25 Minutes

Ingredients

• 4 Smithfield Boneless Pork Chops (about 1 pound-trimmed)
• 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 grated fresh ginger
• Cilantro sprigs (optional)

Steps

Pat chops dry with a paper towel and set aside. In small bowl stir together vinegar, soy sauce, honey and hot pepper sauce; set aside. 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 until chops are fork-tender about 10 minutes. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro if desired.

Serving Suggestions

Serve with steamed rice and a fresh garden salad.

Recipe and photo courtesy of National Pork Board. For more information about Pork. The Other White Meat®, visit our website www.otherwhitemeat.com

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