Mongolian Style Grilled Porkchops

When it comes to pork products, I mostly tend to stick with what I know best – bacon. This time, however, I decided to grill myself some porkchops. As you can see from some of my previous posts, I’m a particular fan of Asian style rubs and sauces, so when I happened upon a recipe for Mongolian style porkchops and dipping sauce, I knew I had just hit pay dirt. I’ve never been to Mongolia, and have probably never eaten anything authentically Mongolian, so my frame of reference is limited. Sure made for some tasty chops, though!

Recipe adapted from the Cooking Channel

Difficulty: Relatively Easy
Active Prep Time: About 25 minutes
Total Prep Time: About 4 hours
Special Equipment: Outdoor Grill

Pork Marinade 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

Chinese-Style Mustard Sauce Ingredients:

• 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

Instructions:

(Start by marinating pork)

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.

8. As with all marinated meats, you want to go longer and slower on the grill rather than shorter and hotter, because if the marinated meat is too charred, it may turn bitter.

9. Remove from heat and serve with side dishes of your choosing, with mustard sauce on the side for dipping. I went with truffle oil mashed potatoes and green beans, but a combination like rice and asparagus would also work well.