Mongolian pork chops from Mustards Grill Napa Valley Cookbook (page 99) by Cindy Pawlcyn and Brigid Callinan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • shrnngnt on November 05, 2025

    Always, always a winner. Pretty easy too, once you’ve made it a couple times. Everyone in the household loves it.

  • sassy_momma on August 14, 2023

    Wow!! This was so good! I will defiantly make them again. Marinade would be really good on chicken as well! I made with rice and sautéed summer squash. Be sure to make the Asian Mustard with it-so worth it!

  • anya_sf on May 30, 2020

    My pork chops were just about 1" thick so I didn't pound them. I substituted black bean garlic sauce + chili paste for the black bean chili sauce and Crystal hot sauce for Tabasco. Marinated 9 hours. Recipe didn't specify whether to brush the marinade off the chops before grilling, so I just removed excess and left a thin coating. Grilling time (5 min per side on medium heat) was spot on. Served with mashed potatoes (not as buttery as the recipe in the book) and snap peas. Did not make the mustard and didn't miss it. These were so good, my husband asked me to make them again the next day (sadly, we were out of pork chops).

  • Kduncan on March 11, 2019

    Good flavor, and the sides go perfectly with it. The marinade takes a bit to make but overall everything has a good effort to flavor relationship

  • Julia on June 16, 2011

    This is a signature dish at Mustard's. It's easy but a bit time consuming so that means a week-end dinner for me. The flavors are great and the cabbage and mashed potatoes work very well as the sides.

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