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.
- 6 ten-ounce center-cut double pork chops
- FOR THE MARINADE:
- 1 cup hoisin sauce
- 1 tablespoon sugar
- 1 1/2 tablespoons tamari soy sauce
- 1 1/2 tablespoons sherry-wine vinegar
- 1 1/2 tablespoons rice-wine vinegar
- 1 scallion, white and two-thirds of the green part, minced
- 1 teaspoon Tabasco sauce
- 1 1/2 teaspoons Lee Kum Kee black-bean chile sauce
- 1 1/2 teaspoons freshly grated ginger
- 1 1/2 tablespoons minced garlic
- 1/2 teaspoon freshly ground white pepper
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.