Mongolian Style Grilled Pork Chops
- Chinese-Style Mustard Sauce Ingredients:
- 2 – 5 bone-in, center-cut pork chops (Use chops that are not especially thick)
- 1/2 cup hoisin sauce
- 1 tablespoon grated fresh ginger
- 4 cloves minced garlic
- 1 1/2 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1 1/2 teaspoons Siracha chili sauce
- 1/2 teaspoon white pepper
- 1/2 teaspoon freshly ground black pepper
- 1 green onion, minced
- 1/4 cup sugar
- 1/4 cup mustard powder, such as Colman's
- 2 egg yolks
- 1/2 cup red wine vinegar
- 3/4 cup creme fraiche or sour cream
- 1 teaspoon Cayenne pepper
- 1 teaspoon turmeric
1. Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Rinse the chops with water and put them in a clean plastic bag.
2. Combine the hoisin sauce, soy sauce, rice vinegar, red wine vinegar, sesame oil, sugar, Sriracha chili sauce, ginger, garlic, pepper, and green onion in a bowl and mix well. Pour the mixture into the bag with the pork chops, ensuring that they are evenly coated and marinate for at least 3 hours, or up to overnight, in the refrigerator.
(While pork marinates, make mustard sauce)
4. 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.
5. Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it has been thickened a bit. Remove from the heat and allow the mixture to cool. When cool, fold in the crème fraiche, turmeric, and cayenne pepper. Keep refrigerated until needed. Makes about 2 cups.
(Cooking the chops)
6. Preheat the grill to medium-high heat.
7. Place the chops on the grill for 5 - 7 minutes on each side, rotating them a quarter turn after 2 or 3 minutes on each side to produce nice crosshatch marks. Continue basting the chops with leftover marinade they cook.