MONGOLIAN PORK CHOPS
Marinade Ingredients
1 Cup Hoisin Sauce
1 Tbsp Sugar
1 1/2 Tbsp Soy Sauce
1 1/2 Tbsp Sherry Vinegar
1 1/2 Tbsp Rice Vinegar
1 Scallion, minced
1 Tsp Tabasco sauce
1 1/2 Tsp Black Bean Chili Sauce
1 1/2 Tsp Fresh Grated Ginger
1 1/2 Tsp Fresh Minced Garlic
4/3 Tsp White Pepper
1/4 Cup Fresh Cilantro, minced
1 Tbsp Sesame Oil
Combine all ingredients and pour over 6 center cut bone-in pork chops that have been pounded.
Refrigerate overnight.
Grill to 145 degrees, or to desired doneness. Serve with
Chinese Mustard Sauce
1/2 Cup Sugar
1/4 cup Coleman's Mustard Powder
2 Egg Yolks
1/2 Cup Red Wine Vinegar
3/4 Cup Sour Cream
Put the sugar and mustard in the top of a double boiler and mix with a whisk. Whisk in egg yolks and vinegar. Cook over simmering water, stirring for 10-15 minutes until thick enough to coat a spoon. Remove from heat. When cool, fold in the sour cream. Refrigerate until needed.
This recipe is from Mustard's Grill and was Submitted byBrookelynne26 on Food.com