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Gallery Cindy’s Mongolian Pork Chops Recipe Summary Servings: 6

Ingredients Ingredient Checklist 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

Gallery Cindy’s Mongolian Pork Chops

Recipe Summary Servings: 6

Cindy's Mongolian Pork Chops

Cindy’s Mongolian Pork Chops

Cindy’s Mongolian Pork Chops

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 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

Directions

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.

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