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