Mongolian Pork Chops
Ingredients
- 6 -10 ounces center cut double pork chops ⓘ
- Mongolian 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 vinegar
- 1 green onion, white and two thirds of 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 fresh ground white pepper
Instructions
- 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 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 the marinade and marinate for 3 hours and up to overnight in the refrigerator.
- Remove from marinade and place the chops on a pre-heated grill. 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 versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is done when it registers 139*F on an instant read thermometer.
Nutrition & Diet Analysis (per serving)
309
kcal
15% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Low-fat
Contains
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).