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.


  • 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.

Leave a Reply

Your email address will not be published. Required fields are marked *