½ cup soy sauce

¼ cup brown sugar

2 tablespoons vegetable oil

1 teaspoon
ground ginger

½ teaspoon
dry mustard

½ teaspoon garlic powder

4 pork cutlets

Mix all of the ingredients except the pork together in a shallow, 1½-quart baking dish. Place the cutlets in the dish and turn to coat all surfaces. Refrigerate for 12 hours or overnight, turning several times. Preheat oven to 350 degrees Fahrenheit. Drain the remaining marinade and place the cutlets in a covered baking dish. Bake until the internal temperature of the pork reaches 145 degrees.

Recipe courtesy of Janet L. Bedel, Greensburg, Indiana