1/1 Photo of Mongolian Pork Chops (Mustards Grill)
You'll have extra marinade, but it keeps well, refrigerated, and can be used for baby back ribs or chicken. Look for hoisin sauce and black bean paste with chilies at Asian grocery stores if you can't find them in a supermarket. * Note: The prep time does not include the three-hour to overnight marinate time. Serve with braised red cabbage and mashed potatoes.
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- 6 (10 ounce) center-cut double pork chops
- 1 cup hoisin sauce
- 1 tablespoon sugar
- 1 1/2 tablespoons tamari soy sauce
- 1 1/2 tablespoons sherry wine vinegar
- 1 1/2 tablespoons rice vinegar
- 1 scallion, minced (use all the white part and 2/3 of the green part)
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoons chili sauce (Lee Kum Kee brand, black bean flavor preferred)
- 1 1/2 teaspoons fresh ginger, peeled and grated
- 1 1/2 tablespoons garlic, peeled and minced
- 3/4 teaspoon white pepper
- 1/4 cup fresh cilantro leaves and stems, minced
- 1 tablespoon sesame oil
Chinese-Style Mustard Sauce
- 1Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
- 2Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
- 3Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
- 4Alternatively, have your butcher cut thinner chops and serve two per serving.
- 5To make the marinade, combine all the ingredients in a bowl and mix well.
- 6Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
- 7Prepare mustard sauce.
- 8Put the sugar and mustard in the top of a double boiler and mix with a whisk.
- 9When well combined, whisk in the egg yolks and vinegar.
- 10Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
- 11Remove from the heat and allow the mixture to cool.
- 12When cool, fold in the creme fraiche.
- 13Keep refrigerated until needed.
- 14Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks).
- 15As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
- 16The pork is ready when it registers 139F on an instant-read thermometer.
- 17Offer the mustard sauce on the side for dipping.
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Nutritional Facts for Mongolian Pork Chops (Mustards Grill)
Serving Size: 1 (420 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 822.1
- Calories from Fat 389
- Total Fat 43.2 g
- Saturated Fat 16.4 g
- Cholesterol 292.9 mg
- Sodium 1137.2 mg
- Total Carbohydrate 41.5 g
- Dietary Fiber 2.0 g
- Sugars 31.0 g
- Protein 63.3 g
The following items or measurements are not included:
sherry wine vinegar
cilantro leaves and stems