Grilled Mongolian Pork Chops

Grilled Mongolian Pork Chops

74
Chef John 22117

"Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together."
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Ingredients

7 h servings 839 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 839 kcal
  • 42%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 62.1g
  • 20%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 265 mg
  • 88%
  • Sodium:
  • 1960 mg
  • 78%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
  2. Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
  3. Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
  4. Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
  5. Remove pork chops from marinade and pat dry using paper towel.
  6. Preheat an outdoor grill for high heat, and lightly oil the grate.
  7. Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
  8. Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

Reviews

74
  1. 97 Ratings

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Most helpful positive review

One of the most amazing recipes I've made personally, I've made quite a few off this site and this blows all of them away. followed the recipe as is and it turned out perfect

Most helpful critical review

Visually this should receive 5 stars but because I wasn't very impressed with the finished product I had to knock it back to 3 stars. The sauce was delicious but the meat was not overly flavorf...

One of the most amazing recipes I've made personally, I've made quite a few off this site and this blows all of them away. followed the recipe as is and it turned out perfect

My rating is just for the pork chop marinade and not the mustard sauce. I had three fat boneless sirloin chops and this made more marinade than we needed. I didn't have Sherry vinegar, so used p...

Great marinade! I thought the sauce was phenomenal but my husband found it to be too thick and sweet tasting.

Far and away the best marinade I've made including quite a few good marinades from this site. This is in a class by itself. Exceptional flavor that I could easily see using on chicken and beef...

Visually this should receive 5 stars but because I wasn't very impressed with the finished product I had to knock it back to 3 stars. The sauce was delicious but the meat was not overly flavorf...

My rating is for the marinade only since I didn't make the sauce. Since I only used two small boneless pork chops I reduced the amount of ingredients by 1/4 and made modifictions based on what I...

This turned out exceptional. Make sure you don't over cook. I tppk them off when my meat probe said 140 degrees. Followed recipe as is and a all that was left were the bones. Made it for six...

I have made this several times already and I just had to comment. Don't be thrown off by how many ingredients there are, they all work beautifully together and the taste is amazing. don't try to...

OOohh!! Have a similar recipe for the pork; but the mustard sauce was da bomb!! Thanks Chef John!!