Name: Grilled Mongolian Pork Chops
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Hoisin sauce - ½ cup; Garlic, minced - 4 cloves; Soy sauce - 1 ½ tablespoons; Grated fresh ginger - 1 tablespoon; Red wine vinegar - 1 tablespoon; Rice vinegar - 1 tablespoon; Sherry vinegar - 1 tablespoon; Sesame oil - 2 teaspoons; White sugar - 2 teaspoons; Hot sauce - 1 ½ teaspoons; Ground white pepper - ½ teaspoon; Freshly ground black pepper - ½ teaspoon; Thick bone-in center cut pork chops - 2 (10 ounce); Red wine vinegar - ¼ cup; White sugar - 3 tablespoons; Hot mustard powder (such as Coleman's ®) or Chinese style, to taste - 2 tablespoons; Egg yolk - 1 large; Creme fraiche - ⅓ cup; Dijon mustard - 1 teaspoon; Ground turmeric - ¼ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Mongolian Pork Chops

1. Hoisin sauce - ½ cup

2. Garlic, minced - 4 cloves

3. Soy sauce - 1 ½ tablespoons

4. Grated fresh ginger - 1 tablespoon

5. Red wine vinegar - 1 tablespoon

6. Rice vinegar - 1 tablespoon

7. Sherry vinegar - 1 tablespoon

8. Sesame oil - 2 teaspoons

9. White sugar - 2 teaspoons

10. Hot sauce - 1 ½ teaspoons

11. Ground white pepper - ½ teaspoon

12. Freshly ground black pepper - ½ teaspoon

13. Thick bone-in center cut pork chops - 2 (10 ounce)

14. Red wine vinegar - ¼ cup

15. White sugar - 3 tablespoons

16. Hot mustard powder (such as Coleman's ®) or Chinese style, to taste - 2 tablespoons

17. Egg yolk - 1 large

18. Creme fraiche - ⅓ cup

19. Dijon mustard - 1 teaspoon

20. Ground turmeric - ¼ teaspoon

21. Cayenne pepper, or to taste - ¼ teaspoon

How to cook deliciously - Grilled Mongolian Pork Chops

1. Stage

Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined.

2. Stage

Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.

3. Stage

Make sauce: Combine red wine vinegar, sugar, mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat. Stir in crème fraîche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.

4. Stage

Preheat an outdoor grill for high heat. Lightly oil the grate.

5. Stage

Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.

6. Stage

Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.

7. Stage

Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

8. Stage

Serve pork chops topped with mustard sauce. Taylor Berg