Here's my absolute favorite chop hands down! Mongolian pork chops with a creamy sweet sour Chinese-style mustard sauce. To die for, really! Served with MAK roasted asparagus and oven roasted potatoes and onions.
The Mongolian marinade ingredients (recipe at the end): Hoisin sauce, sugar, Tamari soy sauce, sherry vinegar, rice vinegar, scallion, Tabasco, black bean chili sauce, fresh ginger, fresh garlic, ground white pepper, fresh cilantro, sesame oil. Mix together and put into a plastic bag with the chops for 6 hours.
French the bones
Put on the BPS drum with pecan wood and hickory pellets. We're going to do a reverse sear on these. Cook low at around 250 until the chops are around 150IT then over super hot coals for a few minutes to carmelize the outside.
Make the Chinese style mustard sauce: Sugar, Colemans mustard powder, egg yolks, red wine vinegar, creme fraiche.
Flip the chops on the drum
Chops are almost done so time to get the asparagus on the MAK. Seasoned with EVOO, Desert Gold and Jalapeno seasoned salt. Same seasonings go on the roasted potatoes
Chops are done so pull them off and let them rest while the charcoal get super hot for the reverse sear.
Reverse sear time!
Done, pulled and final rest
The Mongolian marinade ingredients (recipe at the end): Hoisin sauce, sugar, Tamari soy sauce, sherry vinegar, rice vinegar, scallion, Tabasco, black bean chili sauce, fresh ginger, fresh garlic, ground white pepper, fresh cilantro, sesame oil. Mix together and put into a plastic bag with the chops for 6 hours.
French the bones
Put on the BPS drum with pecan wood and hickory pellets. We're going to do a reverse sear on these. Cook low at around 250 until the chops are around 150IT then over super hot coals for a few minutes to carmelize the outside.
Make the Chinese style mustard sauce: Sugar, Colemans mustard powder, egg yolks, red wine vinegar, creme fraiche.
Flip the chops on the drum
Chops are almost done so time to get the asparagus on the MAK. Seasoned with EVOO, Desert Gold and Jalapeno seasoned salt. Same seasonings go on the roasted potatoes
Chops are done so pull them off and let them rest while the charcoal get super hot for the reverse sear.
Reverse sear time!
Done, pulled and final rest
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