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An Asian-fused dinner with steamed snowpeas, fried rice and a fruit salad.

Imperial Pork Cutlets

4 boneless pork chops, about 1 pound trimmed
1/4 cup rice vinegar, or white distilled 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 gingerroot
4 cilantro sprigs, optional

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 until chops are fork-tender, about ten minutes. Uncover and cook an additional 2 to 3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.

Makes 4 servings.

Nutrition Facts: Calories 229 calories Protein 24 grams Fat 9 grams Sodium 832 milligrams Cholesterol 70 milligrams

Recipe and photograph provided courtesy of Pork, The Other White Meat.