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.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (229g)|
|Recipe Makes: 4|
|Calories from Fat: 179 (47%)|
|Amt Per Serving||% DV|
|Total Fat 19.9g||27 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 137.3mg||42 %|
|Sodium 303.1mg||10 %|
|Potassium 711.2mg||19 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 5.7g|
|Protein 41.8g||60 %|
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Calories per serving: 381
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