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Seared Pork cutlets with Asian Pan Sauce - Em can cook?

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February 16th, 2006

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10:15 am - Seared Pork cutlets with Asian Pan Sauce
  • 2 tablespoons vegetable oil
  • 4 boneless, thin cut pork loin chops
  • Salt and ground black pepper
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced

  1. Heat oil in a large skillet over low heat. Sprinkle both sides of pork with salt and pepper. In a small bowl whisk together broth, soy sauce, vinegar, brown sugar, garlic and ginger; set aside.
  2. Increaseheat to medium-high. When wisps of smoke start to rise from the pan,add pork; saute until golden brown, about 4 to 5 minutes on each side.Transfer chops to a plate, cover and keep warm.
  3. Add broth mixture to empty skillet; simmer to blend flavors and thicken, about 4 to 5 minutes. Serve sauce with pork chops.


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