Lunch: Cindy Pawlcyn's Mongolian Pork Chops

Ingredients

Six 10-ounce center-cut double pork chops
1 cup hoisin sauce
1/4 cup fresh cilantro leaves and stems, minced
1 1/2 tablespoons tamari soy sauce
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 1/2 teaspoons black bean chile sauce, such as Lee Kum Kee
1 1/2 teaspoons peeled and grated fresh ginger
1 1/2 teaspoons minced garlic
1 teaspoon hot sauce, such as Tabasco
3/4 teaspoon freshly ground white pepper
1 scallion, white and two-thirds of the green parts, minced
Braised red cabbage and mashed potatoes, for serving
Chinese-Style Mustard Sauce, for serving, recipe follows

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 the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving.
To make the marinade, combine the hoisin sauce, cilantro, soy sauce, sherry vinegar, rice vinegar, oil, sugar, black bean chile sauce, ginger, garlic, hot sauce, pepper and scallions in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours, or up to overnight, in the refrigerator
Preheat the grill to medium-high heat. Place the chops on the grill for 5 minutes on each side, rotating them a quarter turn after 2 or 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 degrees F on an instant-read thermometer.
Serve the pork chops with braised red cabbage and mashed potatoes. Offer Chinese-Style Mustard Sauce on the side for dipping.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Put the sugar and mustard in the top of a double boiler and mix with a whisk. When well combined, whisk in the egg yolks and vinegar. Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon. Remove from the heat and allow the mixture to cool. When cool, fold in the creme fraiche. Keep refrigerated until needed. Makes about 2 cups.

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