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Marinated Pork Chops with Braised Red Cabbage

Source: Burt Wolf's Local Flavors, Napa Valley, California
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  3 Hours 20 Minutes
  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)
Other necessary recipes:
Braised Red Cabbage
Marinated Pork Chops with Braised Red Cabbage Recipe at
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 courtesy of Executive Chef Cindy Pawlcyn, Mustards Grill

Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 508
Fat. Total: 24g
Fiber: 4g
Carbohydrates, Total: 44g
Sodium: 362mg
% Cal. from Fat: 43%
Cholesterol: 161mg
Protein: 28g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Monique Reviewed: 01/10/2010
True to original
Had this dish at Mustards Grill and loved it, and this recipe is a faithful reproduction. I recommend marinating the pork overnight rather than just for three hours. Grilling the chops with marinade on them makes them burn before the meat is fully cooked. Rinse or wipe off the excess marinade and they won't burn. (Marinating them overnight lets the flavors soak into the meat; you won't need any extra sitting on the chop itself.)
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