Grilled Mongolian Pork Chops Recipe -
Grilled Mongolian Pork Chops Recipe
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How to Make Grilled Pork Chops
See how to make a sensational marinade for grilled pork chops. See more
  • READY IN 7 hr

Grilled Mongolian Pork Chops

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    7 hrs


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2012

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
Sep 12, 2012

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 flavorful. My advice would be to make extra sauce for dipping. Pork is so dense that it's difficult for marinades to soak through very deep and that was the problem with this (and all pork dishes) in my opinion. It looked sooooo good when it came off the grill but the flavor was a disappointment.

Jun 17, 2012

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 plain Sherry wine instead, and I added some toasted sesame seeds. The chops marinated all day in the refrigerator. We grilled our pork sirloins over charcoal and the thick rich marinade gave such a wonderful finger lickin flavorful crust to the juicy tender meat inside. I think this would be great on chicken also. I will try the mustard sauce at another time, just didn't have all the ingredients for it.

Apr 28, 2012

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

Sep 13, 2012

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 as well. The marinade was so simple, just assemble and measure a variety of ingredients and grate a little ginger. The only challenge was obtaining all the ingredients as there were a few our rural grocer didn't have that I ordered from Amazon (got free shipping when had enough stuff for $25). The mustard sauce was good though it took a little more easy effort. But it's the marinade that rocked our boat. However, I agree with other reviewers that using both the marinade and the mustard sauce is well worthwhile and a great counterpoint. And the chops were so tender and moist even though we used a good though not high end cut of pork chops. While I added a few things to the pantry that we weren't familiar with, we liked each one and will use them all in this and other dishes. So for those having to add a few items to the pantry, these ingredients are not one trick ponies. For those who are likewise unfamiliar with Hoisin sauce, it is like a thick, not so salty, teriyaki. Of course, the marinade altered it into something immeasurably better. It was a happy learning experience and a dining delight. This is a blue ribbon winner. My husband and I would happily give more stars if such were possible.

Jun 02, 2012

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 had on hand and the short (less than an hour) marinating time I had. I substituted powdered garlic and ginger for the fresh since they pack more of a punch in short marinating times. I substituted apple cider vinegar for the combo as written and I used agave instead of sugar because it has a less sweet taste. I eliminated the pepper since I thought the other ingredients added enough flavor. I don't have an outdoor grill so I cooked these on my electric countertop grill for about 8 minutes. These were very tasty and moist. I served this with a saute of green beans, mushrooms and garlic topped with toasted sesame seeds to continue the Asian theme. Will definitely use this marinade again and try it with chicken and tofu as well.

May 29, 2012

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 and all asked for the recipe.

Jun 03, 2013

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 add more or take away anything. you will NOT be disappointed! TIP: if you are using the think chops marinate overnight and remember to turn them or if using the bag option, adjust the chops in the bag, several times. i use boneless chops about an inch thick ( i have small kids and its just what we buy lol) the flavor is amazing. USE the sauce. creme fraiche is hard to come by where i live so I use sour cream. (not saying this works for dessert, it will separate, but in this it does.)


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  • Calories
  • 839 kcal
  • 42%
  • Carbohydrates
  • 62.1 g
  • 20%
  • Cholesterol
  • 265 mg
  • 88%
  • Fat
  • 47.4 g
  • 73%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 1960 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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