GRILLED MONGOLIAN PORK CHOPS RECIPE - (4.4/5)
Provided by á-46702
Number Of Ingredients 21
Steps:
- 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. Place pork chops in a resealable freezer bag; pour just more than 1/2 of marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade. 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. Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed. Remove pork chops from marinade and pat dry using paper towel. Preheat an outdoor grill for high heat, and lightly oil the grate. Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side. 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 fahrenheit (63 degrees C).
CINDY'S MONGOLIAN PORK CHOPS
This pork chop recipe is one of the most popular dishes in Cindy Pawlcyn's Mustards Grill restaurant in Yountville, California. Serve the pork chops with Braised Red Cabbage and Mustard's Mashed Potatoes. Offer Cindy's Chinese-style Mustard Sauce on the side for dipping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 13
Steps:
- Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag, and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
- To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with about three-quarters of the marinade, and marinate for 3 hours and up to overnight in the refrigerator. Reserve any remaining marinade for another use.
- Heat a grill pan over medium-high heat. Remove the chops from the marinade, and place on the grill pan. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. The pork is cooked when it registers 139 degrees.on an instant-read thermometer.
MONGOLIAN PORK CHOPS (MUSTARDS GRILL)
You'll have extra marinade, but it keeps well, refrigerated, and can be used for baby back ribs or chicken. Look for hoisin sauce and black bean paste with chilies at Asian grocery stores if you can't find them in a supermarket. * Note: The prep time does not include the three-hour to overnight marinate time. Serve with braised red cabbage and mashed potatoes.
Provided by Brookelynne26
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
- Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
- Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
- Alternatively, have your butcher cut thinner chops and serve two per serving.
- To make the marinade, combine all the ingredients in a bowl and mix well.
- Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
- Prepare mustard sauce.
- Put the sugar and mustard in the top of a double boiler and mix with a whisk.
- When well combined, whisk in the egg yolks and vinegar.
- Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
- Remove from the heat and allow the mixture to cool.
- When cool, fold in the creme fraiche.
- Keep refrigerated until needed.
- Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks).
- As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
- The pork is ready when it registers 139F on an instant-read thermometer.
- Offer the mustard sauce on the side for dipping.
Nutrition Facts : Calories 822.1, Fat 43.2, SaturatedFat 16.5, Cholesterol 293, Sodium 1137.3, Carbohydrate 41.5, Fiber 2, Sugar 31, Protein 63.4
MONGOLIAN PORK CHOPS
These are delicious pork chops with an asian marinade containing two special ingredients, hoisin sauce, which is a slightly sweet Chinese bean paste and a black bean paste with chilies which is pretty spicy. I like to serve them with braised red cabbage and mashes potatoes in the winter, but in the summer sugar snap peas go very well. This makes lots of marinade which keeps well refrigerated and can be used for baby back ribs or chicken, especially chicken wings.
Provided by MarieRynr
Categories Pork
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1 inch thickness, being careful not to hit bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Remove from marinade and place the chops on a pre-heated grill. Grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side, to produce nice crosshatch marks. It's good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is done when it registers 139*F on an instant read thermometer.
Nutrition Facts : Calories 168.6, Fat 5.1, SaturatedFat 1.5, Cholesterol 20.4, Sodium 982.4, Carbohydrate 22.6, Fiber 1.5, Sugar 14, Protein 7.9
GRILLED MONGOLIAN VEAL CHOPS
Steps:
- Combine all ingredients in a shallow baking dish. Add veal chops to the mixture and turn to coat. Cover and let marinate 3 to 4 hours or overnight. Preheat grill. Remove veal from marinade and grill the chops for 7 to 8 minutes on each side or until cooked through
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