Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Imperial Pork Cutlets
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- #33724
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
4 boneless pork loin chops (4 ounce each) trimmed
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon hot pepper sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
4 cloves garlic, minced
1 tablespoon grated fresh ginger
fresh cilantro sprigs (optional)
directions
Pat chops dry with paper toweling and set aside.
In a 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 and cook for 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 and cover and cook until chops are fork-tender, about 10 minutes. Uncover and cook an additional 2 to 3 minutes or until sauce is slightly thickened.
Garnish with chopped cilantro, if desired.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 11, 2013
The pork was so tender! Thank you for such a good recipe. The asian taste was very good. Served it with some veggie fried rice.
May 17, 2010
My family would prefer I do not cook pork chops or cutlets but they really enjoyed this recipe. Next time I might throw in some shallots.