How to Make Grilled Mongolian Pork Chops - A Step-by-Step Guide

Looking for a new and exciting way to grill pork chops? Look no further than this delicious recipe for Grilled Mongolian Pork Chops! This dish takes the classic pork chop to a whole new level with its bold and flavorful Mongolian-inspired marinade. The result is a tender and juicy pork chop with a perfect balance of sweet, savory, and tangy flavors.

The key to making these Grilled Mongolian Pork Chops is the marinade. It's a combination of soy sauce, brown sugar, ginger, garlic, and a...

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Ingredients

  • ½ cup hoisin sauce
  • 4 cloves garlic, minced
  • 1 ½ tablespoons soy sauce
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red wine vinegar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sherry vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons white sugar
  • 1 ½ teaspoons hot sauce
  • ½ teaspoon ground white pepper
  • ½ teaspoon freshly ground black pepper
  • 2 (10 ounce) thick bone-in center cut pork chops
  • ¼ cup red wine vinegar
  • 3 tablespoons white sugar
  • 2 tablespoons hot mustard powder (such as Coleman's ®) or Chinese style, to taste
  • 1 large egg yolk
  • ⅓ cup creme fraiche
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 6 hrs
  • Total Time: 7 hrs
  • Servings: 2

  • 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.
  • 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.
  • 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.
  • Preheat an outdoor grill for high heat. Lightly oil the grate.
  • Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.
  • Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.
  • 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).
  • Serve pork chops topped with mustard sauce.
  • Nutrition

    839 cal.

    • Total Fat: 47g
    • Saturated Fat: 19g
    • Cholesterol: 265mg
    • Sodium: 1960mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 3g
    • Total Sugars: 42g
    • Protein: 42g
    • Vitamin C: 7mg
    • Calcium: 91mg
    • Iron: 4mg
    • Potassium: 687mg