Mongolian Pork Chops (Mustards Grill)

Recipe by Brookelynne26
READY IN: 45mins




  • 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.