Grilled Mongolian Pork Chops

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

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 839 Calories

Ingredients

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

Recipe Instructions

Step 1

Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.

Step 2

Preheat an outdoor grill for high heat. Lightly oil the grate.

Step 3

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.

Step 4

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.

Step 5

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 creme fraiche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.

Step 6

Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.

Step 7

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).

Step 8

Serve pork chops topped with mustard sauce.