MUSTARD GRILL MONGOLIAN PORK CHOPS
6 (10-ounce) center-cut double pork chops
FOR THE MONGOLIAN MARINADE:
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and 2/3 of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chili sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil
FOR SERVING:
Chinese-Style Mustard Sauce (recipe follows)
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 for the marinade 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.
Prepare Mustard Sauce (recipe below).
WHEN READY TO COOK:
Place the chops on the grill and 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 vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers (160 degrees F) on an instant-read thermometer.
Offer the mustard sauce on the side for dipping.
NOTES:
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.
CHINESE-STYLE MUSTARD SAUCE
Makes about 2 cups
"In addition to grilled meats, this sauce is good for dipping with chicken wings. It's also popular on hamburgers and hot dogs."
1/2 cup sugar
1/4 cup Colman's mustard powder
2 egg yolks
1/2 cup red wine vinegar
3/4 cup creme fraiche (or sour cream)
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.
Makes 6 servings
Adapted from source: Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn and Brigid Callinan
6 (10-ounce) center-cut double pork chops
FOR THE MONGOLIAN MARINADE:
1 cup hoisin sauce
1 tablespoon sugar
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 scallion, white and 2/3 of the green parts, minced
1 teaspoon Tabasco sauce
1 1/2 teaspoons Lee Kum Kee black bean chili sauce
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced
1 tablespoon sesame oil
FOR SERVING:
Chinese-Style Mustard Sauce (recipe follows)
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 for the marinade 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.
Prepare Mustard Sauce (recipe below).
WHEN READY TO COOK:
Place the chops on the grill and 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 vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers (160 degrees F) on an instant-read thermometer.
Offer the mustard sauce on the side for dipping.
NOTES:
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.
CHINESE-STYLE MUSTARD SAUCE
Makes about 2 cups
"In addition to grilled meats, this sauce is good for dipping with chicken wings. It's also popular on hamburgers and hot dogs."
1/2 cup sugar
1/4 cup Colman's mustard powder
2 egg yolks
1/2 cup red wine vinegar
3/4 cup creme fraiche (or sour cream)
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.
Makes 6 servings
Adapted from source: Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn and Brigid Callinan
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