Mongolian Pork Chop Recipe

This is a famous pork chop recipe from Mustard’s Grill. Mustard’s Grill was the first restaurant that introduced high end American cuisine to Napa Valley. That was back in 1983, when Cindy Pawlcyn opened Mustard’s Grill. Here’s a sort of a copycat recipe which I found tasty and easy to cook.

Ingredients:

  • 4 pork chops, boneless, about 1 inch thick
  • 2 tablespoons mustard
  • 4 garlic cloves
  • 4 cups sweet and sour cabbage
  • 4 average sized potatoes
  • 1/2 cup of milk
  • 1 teaspoon butter
  • 1/4 cup fresh parsley, minced
  • sweet and sour red cabbage
  • salt and pepper

Cooking directions:

Season the pork chops with salt and pepper, then grill them until they are completely done, according to your personal preference. Cut the potatoes in small pieces, boil them, drain the water, add the milk and the butter and prepare the mashed potatoes. A bit of milk and some butter would be of very much help. Peel and crush the garlic, then mix it with the mashed potatoes. In a small pot, mix the mustard with some water and a hint of butter and cook it on the stove top at low temperature until it turns into a sauce.

Mongolian pork chop recipe

Mongolian pork chop recipe

Put the pork chops on plates, add the mustard sauce, the mashed potatoes, the sweet and sour red cabbage, then sprinkle fresh minced parsley all over the food.

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Pork Chops with Vegetables

This is a very nice meal that suits either lunch or dinner. It’s one of those pork chop recipes that are relatively easy to cook, yet delicious.

Ingredients:

  • 4 boneless pork chops, not very thick
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 4 small size carrots
  • 2 average size onions, quartered
  • 1 celery, sliced
  • 2 parsnips, sliced
  • 2 potatoes, peeled, quartered
  • honey and rosemary glaze
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • salt and pepper to taste

Cooking directions:

Season the pork chops with salt and pepper and grill them until they are almost done. You can try them with a fork, see if it goes in easily. When ready, add the rosemary and honey glaze and cook it for a few more minutes.

In a baking tray, put salt and olive oil, then put all vegetables and make sure you cover them with a thin layer of olive oil on all sides. Add the pork chops, spread dried oregano all over the food, then bake it for about 30 minutes or until the potatoes are done.

Grilled pork chops with baked bell peppers

Grilled pork chops with baked bell peppers

Serve the food hot. It goes well with a side dish such as rice.

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Grilled Pork Chops with Soy Sauce

Grilled pork chop recipes have the advantage of being easy to cook, yet delicious. It takes not more than 30 minutes to prepare a tasty meal for two, in case you don’t feel like dining out. This recipe takes a bit more time because it involves marinating the pork chops. However, it is worth the wait. Marinated pork meat is much more tender and it has an incredibly appealing flavor.

Grilled pork chops with vegetables

Grilled pork chops with vegetables

Ingredients for two persons:

  • 4 pork chops, average size, about 1 inch thick
  • 4 spoonfuls soy sauce
  • 4 spoonfuls water
  • juice from one lemon, freshly squeezed
  • 2 garlic cloves, crushed
  • 1 red onion, minced
  • salt

Cooking directions:

Mix the soy sauce with water, lemon juice, garlic and onion, then put the mixture in a plastic bag together with the pork chops, making sure that the meat is fully covered by liquid. Refrigerate over night or at least for 4-5 hours.

Preheat the grill to medium-high temperature, then cook the marinated pork chops for about 5 minutes on each side. Make sure you don’t overcook them, otherwise the meat will turn chewy and dry. If you are not sure about the cooking time, you can cut one of the chops and see if it’s done. A fully cooked pork chop shouldn’t be pink anymore.

Grilled pork chops with soy sauce and potatoes

Grilled pork chops with soy sauce and potatoes

Serve hot, with a brown sauce, roast potatoes and steamed vegetables seasoned with a hint of minced parsley.

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