Grilled Mongolian Pork Chops


These marinated Mongolian pork chops can be cooked any way you like, but for the true experience, you will want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together.

Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
6 hrs
Total Time:
7 hrs



  • ½ cup hoisin sauce

  • 4 cloves garlic, minced

  • 1 ½ tablespoons soy sauce

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon red wine vinegar

  • 1 tablespoon rice vinegar

  • 1 tablespoon sherry vinegar

  • 2 teaspoons sesame oil

  • 2 teaspoons white sugar

  • 1 ½ teaspoons hot sauce

  • ½ teaspoon ground white pepper

  • ½ teaspoon freshly ground black pepper

  • 2 (10 ounce) thick bone-in center cut pork chops

Mustard Sauce:

  • ¼ cup red wine vinegar

  • 3 tablespoons white sugar

  • 2 tablespoons hot mustard powder (such as Coleman's ®) or Chinese style, to taste

  • 1 large egg yolk

  • cup creme fraiche

  • 1 teaspoon Dijon mustard

  • ¼ teaspoon ground turmeric

  • ¼ teaspoon cayenne pepper, or to taste


  1. Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined.

  2. Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.

  3. Make sauce: Combine red wine vinegar, sugar, mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat. Stir in crème fraîche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.

  4. Preheat an outdoor grill for high heat. Lightly oil the grate.

  5. Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.

  6. Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.

  7. Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

  8. Serve pork chops topped with mustard sauce.

Nutrition Facts (per serving)

839 Calories
47g Fat
62g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 839
% Daily Value *
Total Fat 47g 61%
Saturated Fat 19g 94%
Cholesterol 265mg 88%
Sodium 1960mg 85%
Total Carbohydrate 62g 23%
Dietary Fiber 3g 10%
Total Sugars 42g
Protein 42g
Vitamin C 7mg 33%
Calcium 91mg 7%
Iron 4mg 20%
Potassium 687mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love