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Nice browned pork chops on a bamboo board placed on top of a cement working space adorned with green cilantro

The best Mongolian grilled Pork chops

These fabulous pork chops get their flavor profile from sweet, sour, spicy, and a little smokey without any tang that is guaranteed to please your palate. Served with a big bowl of robust classic house salad or serve with any carbs and vegetables of your choice.
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Prep Time: 10 minutes
Cook Time: 16 minutes
including marinating time: 4 hours
Total Time: 4 hours 26 minutes
Servings: 4 serving
Calories: 161kcal

Equipment

  • Food processor,
  • grilling pan, charcoal grill or gas/propane grill

Ingredients  

  • 4 (8) ounces Bone-in pork chops (between ¾" thick)

Marinade

  • 4 large Garlic cloves
  • 2 inch Ginger
  • 1 large Shallots
  • 15 stems and leaves Cilantro
  • 4 tablespoon Sherry vinegar (red wine or apple cider )
  • 2 tablespoon Rice wine vinegar
  • 1 tablespoon Sesame oil
  • 4 tablespoon Hoisin sauce
  • 2 tablespoon Soy sauce
  • 3 tablespoon Peanut butter
  • 3 tablespoon Brown sugar-packed ,1 tablespoon extra
  • 2 tablespoon Hot chili sauce such as sriracha sauce

Instructions

  • Place the pork chops in a large deep dish enough to accommodate the meat or in Large Ziploc bags.

Make the marinade

  • >If using a food processor, place the garlic, ginger, and shallots. Pulse for a few seconds to break them. add the cilantro and pulse for another 5 seconds. Add the rest of the ingredients and process until smooth but the fresh herbs are still visible. Reserve 4 tablespoons of the marinade and pour the rest into the pork chops. Marinade for at least 4-6 hours or overnight in the fridge.
  • > If you're not going to use a food processor, mince the garlic, grate the ginger and finely chop the shallot and cilantro. Combine all the marinade ingredients.
  • Arrange the pork chops in a deep dish container enough to snug the meat or use a large ziplock bags. Pour the marinade and let it marinate for at least 4-6 hours or overnight.
  • Remove the pork chops from the marinade letting all the marinade to drip. Discard the used marinade.
  • Add 1 tablespoon brown sugar into the reserved marinade and stir until the sugar melt, set aside for basting.
  • Fire up your charcoal grill or gas/propane grill, setting up two-zone (zone 1 for high heat and zone 2 for low heat. Just before placing the chops into the grate, dip a folded paper towel in cooking oil and oil the entire grate. Place the chops on the hottest part of the grate and sear for 6 minutes flipping and turning every minute per side to create even browning.
    Grilling pork chops on a charcoal bbq grill
  • Add 1 tablespoon of sugar to the reserved marinade and whisk until sugar melts. Baste one side of the pork chop and move to the coolest side of the grill (basted side down). Put the lid on and let it cook for 5 minutes. Baste the other side and flip, bring back the lid on, and continue cooking for another 5 minutes or until the internal temperature reaches 147°F.
  • Transfer to a plater and let it rest for 5 minutes covered with aluminum foil to allow the juices settle back into the meat.

Notes

  • Marinate extra pork chops and store them in the freezer for future cooking.  Marinated meats are best kept in the freezer for 3 months.
  • The marinade is also great with chicken, beef, and veal chops.
Category: Main Course
Cuisine: Chinese
Keyword: Mongolian porkchops, mongolian barbeque, pork chop

Nutrition

Calories: 161 kcal (8%)Carbohydrates: 13 g (4%)Protein: 5 g (10%)Fat: 10 g (15%)Cholesterol: 1 mgSodium: 822 mg (36%)Potassium: 193 mg (6%)Fiber: 2 g (8%)Sugar: 6 g (7%)Vitamin A: 255 IU (5%)Vitamin C: 3 mg (4%)Calcium: 24 mg (2%)Iron: 1 mg (6%)
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