Imperial Pork Cutlets

• 4 boneless ribeye (rib) pork chops 3/4-inch thick
• 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 fresh ginger root grated
• 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 about 10 minutes until internal temperature on a thermometer reads 145 degrees F. Uncover and cook an additional 2-3 minutes or until sauce is slightly thickened. Garnish with chopped cilantro, if desired.

ribeye, rice vinegar, soy sauce, honey, hot pepper, vegetable oil, sesame oil, garlic, fresh ginger root, cilantro

Taken from www.yummly.com/recipe/Imperial-Pork-Cutlets-2248527 (may not work)