Marinated Pork Chops with Braised Red Cabbage

  • Active Time 20m
  • Total Time 3h 20m
  • Rating ****

Serves 6

Mustards Grill opened in 1983 with a menu based on regional American cooking. Executive Chef Cindy Pawlcyn suggests serving these grilled pork chops with mashed potatoes and braised cabbage. The chops are marinated in hoisin sauce, which adds a sweet, caramelized flavor.


  • For the Marinade:
  • 1 cup hoisin sauce
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons sherry vinegar
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon sesame oil
  • 2 teaspoons black bean paste with chili
  • 1 1/2 teaspoons freshly grated ginger root
  • 1 teaspoon Tabasco
  • 1 teaspoon freshly ground white pepper
  • 1 scallion, minced
  • Six center cut pork chops, each 10-ounces and about 1-inch thick
  • For the Mustard Sauce:
  • 2 large egg yolks
  • 1/2 cup sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup Coleman's dry mustard
  • 3/4 cup creme fraiche or sour cream
  • Braised red cabbage (see recipe)
  • Mashed potatoes (optional)

Companion recipe: Braised Red Cabbage


TO MAKE THE MARINADE: In a large bowl, mix all the ingredients together and set aside a 1/4 cup of the marinade for basting. Add the pork chops, stir to coat the meat and marinate, covered, in the refrigerator for at least 3 hours or overnight.

TO MAKE THE MUSTARD SAUCE: Set up a double boiler or set a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble and overcook. Whisk the egg yolks, sugar, vinegar and mustard together over the simmering water. Continue to whisk until the sauce is twice as thick; this should take 4 to 5 minutes. Remove the sauce from the heat and set aside to cool slightly. Once the sauce has cooled, with a flexible spatula, fold in the creme fraiche or sour cream. Keep refrigerated until ready to use.

Prepare an outdoor grill or heat the broiler. Drain the pork chops of excess marinade; if there is too much on the pork chops they will burn. Arrange the pork chops on the grill, or on a large pan. Cook the pork over a medium fire for 5 minutes on each side, or until the meat reaches an internal temperature of 140 degrees F, basting during the last minutes of cooking.

TO SERVE: Place a mound of the braised cabbage in the center of a large dinner plate, place one pork chop alongside the cabbage and a serving of mashed potatoes, if desired. Drizzle the pork chops with the mustard sauce and serve immediately.

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.

RecID 4240

nutrition information per serving

508 calories; 24g total fat; 161mg cholesterol; 362mg sodium; 44g carbohydrates; 4g fiber; 28g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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