Recipe by Brookelynne26
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.
Top Review by Runs with Dogs
A must try recipe - the marinate is heaven and would work with chicken too. Had this at Mustards on our trip to Napa in November. It was perfect for a chilly Nov. evening. Made it at home (Chicago) on our return. Even made the mustard but ran out of the red wine vinegar and subsituted a bit of white. Easy - very good!
- 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
- 1⁄2 cup sugar
- 1⁄4 cup mustard powder (Coleman's preferred)
- 2 egg yolks
- 1⁄2 cup red wine vinegar
- 3⁄4 cup creme fraiche or 3⁄4 cup sour cream
Directions See How It's Made
- Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
- Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
- Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
- Alternatively, have your butcher cut thinner chops and serve two per serving.
- To make the marinade, combine all the ingredients in a bowl and mix well.
- Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
- Prepare mustard sauce.
- Put the sugar and mustard in the top of a double boiler and mix with a whisk.
- When well combined, whisk in the egg yolks and vinegar.
- Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
- Remove from the heat and allow the mixture to cool.
- When cool, fold in the creme fraiche.
- Keep refrigerated until needed.
- Place 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).
- As 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.
- The pork is ready when it registers 139F on an instant-read thermometer.
- Offer the mustard sauce on the side for dipping.