Page 10
July 25,2012
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Grilled Mongolian
Pork Chops
(2 se rvings)
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Once marinated, these pork chops are best cooked on
a charcoal grill.
Ingredients
• 1/2 cup hoisin sauce
• 4 cloves garlic, minced
• 1 1/2 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 1/2 teaspoons hot sauce
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon freshly ground black pepper
• 2(10 ounce) bone-in center cut pork chops
• 1/4 cup red wine vinegar
• 3 tablespoons white sugar
• 2 tablespoons hot mustard powder (such as Coleman's
®) or Chinese style, to taste
• 1 egg yolk
• 1/3 cup creme fraiche
• 1 teaspoon Dijon mustard
• 1/4 teaspoon ground turmeric
• 1 pinch cayenne pepper to taste
Directions
1. Combine hoisin sauce, garlic, soy sauce, ginger, 1
tablespoon red wine vinegar, rice vinegar, sherry vinegar,
sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and
black pepper in a large bowl. Whisk thoroughly and set
aside.
2. Place pork chops in a resealable freezer bag; pour just
more than 1/2 of marinade into freezer bag over pork
chops. Seal bag and refrigerate for 6 to 8 hours. Reserve
remaining marinade.
3. Combine 1/4 cup red wine vinegar, 3 tablespoons sugar,
2 tablespoons hot mustard powder, and egg yolk in a small
saucepan over medium-low heat. Whisk until slightly thick
ened, about 5 minutes; remove from heat.
4. Stir in creme fraiche, Dijon mustard, turmeric, and
cayenne pepper. Refrigerate until needed.
5. Remove pork chops from marinade and pat dry using
Food continued
on page 20
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