Serve this Asian-fused dinner with steamed snowpeas, fried rice and fruit salad.

Imperial Pork Cutlets

4 boneless pork chops
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)

Pat chops dry with paper toweling 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.

Makes 4 servings.

Nutritional information per serving: 216 calories; 9 g fat (3 g saturated); 23 g protein; 820 mg sodium; 55 mg cholesterol; 11 g carbohydrates; 0 g fiber.

Recipe from: National Pork Board; www.theotherwhitemeat.com