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
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4 Smithfield Boneless Pork Chops (about 1 pound-trimmed)
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1/4 cup rice vinegar OR white vinegar
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3 tablespoons soy sauce
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2 tablespoons honey
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1/2 teaspoon hot pepper sauce or to taste
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1 teaspoon vegetable oil
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1 teaspoon sesame oil
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4 cloves garlic minced
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1 tablespoon grated fresh ginger
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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 the National Pork Board. For more information visit www.porkbeinspired.com
