Mongolian Pork Chops (Mustards Grill)

The first time I tasted these pork chops, I was at a small, bustling restaurant in Napa Valley. The aroma alone – a heady mix of sweet hoisin, savory soy, and a hint of chili – pulled me in from the street. The chops arrived glistening, their perfectly charred exterior giving way to incredibly juicy meat. Each bite was an explosion of flavor, a culinary adventure that has stayed with me ever since. Recreating this dish at home brings back the warmth of that Napa Valley evening and the sheer joy of experiencing truly exceptional food.

Recipe Overview

• Prep Time: 20 minutes (plus 3 hours to overnight marinating)
• Cook Time: 10 minutes
• Total Time: 3 hours 30 minutes (minimum)
• Servings: 6
• Yield: 6 pork chops
• Dietary Type: Not specified

Ingredients

Pork Chops

• 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 sour cream

Equipment Needed

• Plastic bag
• Meat mallet
• Bowl
• Whisk
• Double boiler (or heatproof bowl and saucepan)
• Grill
• Instant-read thermometer

Instructions

1. Prepare the Pork Chops: Begin by trimming the excess meat and fat away from the ends of the pork chop bones, leaving them exposed for a more elegant presentation.
2. Pound the Pork: Place the pork chops in a clean plastic bag. Lightly sprinkle with water to prevent the meat from tearing during the pounding process. Using the smooth side of a meat mallet, carefully pound the meat down to an even one-inch thickness. Be mindful not to hit the bones too forcefully, as this can damage them.
3. Alternative Preparation: Alternatively, if you prefer thinner chops, ask your butcher to cut them for you. Serve two thinner chops per serving instead of one thick chop.
4. Make the Marinade: In a mixing bowl, combine the hoisin sauce, sugar, tamari soy sauce, sherry wine vinegar, rice vinegar, minced scallion, Tabasco sauce, chili sauce, grated ginger, minced garlic, white pepper, minced cilantro, and sesame oil. Mix all ingredients thoroughly until well combined.
5. Marinate the Pork: Coat the prepared pork chops liberally with the marinade, ensuring every surface is covered. Place the marinated chops in a resealable bag or container and refrigerate for a minimum of three hours, or ideally overnight, to allow the flavors to fully penetrate the meat.
6. Prepare the Mustard Sauce: Combine the sugar and mustard powder in the top of a double boiler. Whisk together until well mixed.
7. Add Egg Yolks and Vinegar: Whisk in the egg yolks and red wine vinegar into the sugar and mustard mixture until smooth.
8. Cook the Sauce: Place the double boiler over simmering water, ensuring the bottom of the top pan does not touch the water. Cook, stirring occasionally with a whisk, for 10 to 15 minutes, or until the sauce has thickened enough to form ribbons when drizzled from the spoon. This indicates the sauce has reached the desired consistency.
9. Cool and Finish the Sauce: Remove the mustard sauce from the heat and allow it to cool completely. Once cooled, gently fold in the creme fraiche (or sour cream) until just combined. Avoid overmixing, which can thin the sauce.
10. Refrigerate the Sauce: Keep the prepared mustard sauce refrigerated until ready to serve. The flavors will meld and intensify as it chills.
11. Grill the Pork Chops: Preheat your grill to medium heat. Place the marinated pork chops on the grill and cook for approximately five minutes on each side. To achieve those desirable crosshatch grill marks, rotate the chops a quarter turn after two to three minutes on each side.
12. Baste While Grilling: Baste the pork chops with some of the reserved marinade as they cook to keep them moist and add an extra layer of flavor. Be careful not to over-char the chops, as the marinade contains sugar that can burn easily.
13. Grilling Tips: As with all marinated meats, it’s better to grill these pork chops at a moderate temperature for a slightly longer time rather than on high heat for a short period. High heat can cause the marinade to char and develop a bitter flavor.
14. Check for Doneness: The pork is ready when it registers 139°F (59°C) on an instant-read thermometer inserted into the thickest part of the chop, avoiding the bone.
15. Serve: Offer the Chinese-style mustard sauce on the side for dipping. This adds a wonderful tangy contrast to the savory pork.

Expert Tips & Tricks

• Pounding Perfection: Evenly pounded chops cook more evenly. Don’t skip this step!
• Marinade Magic: The longer the marinade time, the deeper the flavor. Overnight is best, but even a few hours makes a difference.
• Avoiding Bitterness: Watch the grill carefully to avoid charring the marinade. If your grill runs hot, lower the temperature or move the chops to a cooler area.
• Mustard Sauce Consistency: If your mustard sauce is too thick, whisk in a tablespoon of milk or cream to thin it slightly.
• Spice It Up: For an extra kick, add a pinch of red pepper flakes to the marinade or the mustard sauce.
• Smoked Variation: For a smoky flavor, add a tablespoon of liquid smoke to the marinade.

Serving & Storage Suggestions

Serve these Mongolian Pork Chops hot off the grill with a generous dollop of the Chinese-style mustard sauce on the side. They pair wonderfully with braised red cabbage and creamy mashed potatoes, as suggested in the original recipe note. Leftover pork chops should be cooled completely before storing in an airtight container in the refrigerator for up to 3-4 days. The mustard sauce will also keep in the refrigerator for up to a week. To reheat the pork chops, gently warm them in a skillet over medium-low heat or in a 350°F oven until heated through. Microwaving is not recommended as it can dry out the meat. The mustard sauce is best served cold or at room temperature. These chops are not ideal for freezing due to the marinade affecting the texture after thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	822 kcal	N/A
Calories from Fat	389 kcal	N/A
Total Fat	43.2 g	66%
Saturated Fat	16.5 g	82%
Cholesterol	293 mg	97%
Sodium	1137.3 mg	47%
Total Carbohydrate	41.5 g	13%
Dietary Fiber	2 g	8%
Sugars	31 g	N/A
Protein	63.4 g	126%

Note: Percent Daily Values are based on a 2,000 calorie diet. Actual values may vary.

Variations & Substitutions

• Gluten-Free: Ensure your hoisin sauce and tamari soy sauce are certified gluten-free.
• Lower Sodium: Use low-sodium tamari soy sauce to reduce the overall sodium content.
• Spice Level: Adjust the amount of Tabasco sauce and chili sauce to your preference.
• Mustard Variation: If you can’t find Coleman’s mustard powder, use another high-quality mustard powder, but the flavor profile may slightly differ.
• Sweetness: Adjust the amount of sugar in the marinade to your taste. Honey or maple syrup can be used as substitutes.
• Vinegar Swap: Apple cider vinegar can be used as a substitute for rice vinegar, but the flavor will be a bit different.
• Creme Fraiche Alternative: If you can’t find creme fraiche, sour cream is a perfectly acceptable substitute in the mustard sauce.

FAQs (Frequently Asked Questions)

Q: Can I use bone-in pork chops instead of boneless?
A: Yes, you can use bone-in pork chops. Just adjust the cooking time accordingly, as they may take slightly longer to cook through.

Q: Can I marinate the pork chops for longer than overnight?
A: Marinating for longer than overnight is not recommended, as the marinade could start to break down the meat fibers and affect the texture.

Q: What’s the best way to tell if the pork chops are cooked through without a thermometer?
A: While a thermometer is the most accurate method, you can also check for doneness by cutting into the thickest part of the chop. The juices should run clear, not pink.

Q: Can I bake these pork chops instead of grilling them?
A: Yes, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until they reach an internal temperature of 139°F (59°C).

Q: What can I do with the leftover marinade?
A: Leftover marinade can be used as a sauce for other grilled meats or vegetables. Be sure to boil it first to kill any bacteria from the raw meat.

Final Thoughts

These Mongolian Pork Chops are a testament to the power of bold flavors and simple techniques. Don’t be intimidated by the ingredient list; each element plays a crucial role in creating a truly unforgettable dish. I encourage you to try this recipe and experience the magic for yourself. Feel free to experiment with variations and adjustments to suit your own palate. And most importantly, share your creations and feedback – cooking is, after all, a journey best enjoyed together. Perhaps pair these pork chops with a crisp Sauvignon Blanc, a nod to their Napa Valley roots!