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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Mongolian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. | 2. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. | 3. Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones. | 4. Alternatively, have your butcher cut thinner chops and serve two per serving. | 5. To make the marinade, combine all the ingredients in a bowl and mix well. | 6. Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator. | 7. Prepare mustard sauce. | 8. Put the sugar and mustard in the top of a double boiler and mix with a whisk. | 9. When well combined, whisk in the egg yolks and vinegar. | 10. Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon. | 11. Remove from the heat and allow the mixture to cool. | 12. When cool, fold in the creme fraiche. | 13. Keep refrigerated until needed. | 14. Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks). | 15. As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter. | 16. The pork is ready when it registers 139F on an instant-read thermometer. | 17. Offer the mustard sauce on the side for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
center pork chop	6		cut	4545.0823	22.8615	510.029	261.8185
hoisin sauce	1	cup		563.2	112.8448	8.4736	8.6784
sugar	1	tablespoon		402.99	100.79799999999999	0.0	0.0
tamari soy sauce	1 1/2	1/2		16.2	1.5039	2.8377	0.027000000000000003
sherry wine vinegar	1 1/2	1/2		-	-	-	-
rice vinegar	1 1/2	1/2		-	-	-	-
scallion	1		minced	32.0	7.34	1.83	0.19
tabasco sauce	1	teaspoon		-	-	-	-
chili sauce	1 1/2	1/2		23.5462	5.065	0.6398	0.0768
ginger	1 1/2	1/2	peeled grated	-	-	-	-
garlic	1 1/2	tablespoons	peeled minced	18.9975	4.2152	0.8109	0.0638
white pepper	3/4	teaspoon		5.327999999999999	1.235	0.1872	0.0382
cilantro leaf	1/4	cup	minced	0.92	0.1468	0.0852	0.0208
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
mustard powder	1/4	cup		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
red wine vinegar	1/2	cup		22.705	0.3226	0.0478	0.0
creme fraiche	3/4	cup	sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.