Mongolian Pork Chops

From the wonderful Mustards Grill in Napa and their fabulous cookbook, Mustards Grill Napa Valley Cookbook. My girlfriend Laurie Smith photographed this beautiful cookbook and it is full of great recipes. I found the perfect center cut bone in pork chops at Trader Joes. I used a half recipe for our two pork chops. I have never cooked a better pork chop-it was perfection! I served this with braised red cabbage, mashed potatoes and a wonderful mustard sauce, all from the same cookbook!

6 (10-ounce) center-cut double pork chops
Mongolian Marinade
1 cup hoisin sauce
1 tablespoon sugar
11/2 tablespoons tamari soy sauce 11/2 tablespoons sherry vinegar 11/2 tablespoons rice vinegar
1 scallion, white and two-thirds of the green parts, minced 1 teaspoon Tabasco sauce
11/2 teaspoons Lee Kum Kee black bean chile sauce 11/2 teaspoons peeled and grated fresh ginger
11/2 tablespoons minced garlic
3/4 teaspoon freshly ground white pepper
1/4 cup fresh cilantro leaves and stems, minced 1 tablespoon sesame oil
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 the marinade and marinate for 3 hours and up to overnight in the refrigerator.
Place the chops on the grill and 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 ready when it registers 139° on an instant-read thermometer.

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