Mongolian Pork Chops Recipe Mustards Grill: Smoky Char With Sweet-Savory Glaze

This recipe brings bold Mongolian flavors to your grill with a perfect balance of sweet and savory. I developed this method after years of experimenting with different glaze combinations and grilling techniques.

The key is a sticky, aromatic glaze that caramelizes beautifully on the pork chops while they develop a smoky char. I always use bone-in cuts for maximum flavor and juiciness, and the mustard in the glaze adds just the right tangy depth.

You’ll achieve tender pork with a crusty exterior, each bite delivering complex layers of flavor. The glaze reduces to a glossy coating that makes these chops irresistible straight off the grill.

Perfect for summer cookouts or a weeknight dinner that feels special. Here’s how to master this technique at home.

Ingredients for Mongolian Pork Chops Recipe Mustards Grill

Bone-in chops and a bold glaze with mustard depth. Nothing complicated, all flavor.

The pork chops are the star—bone-in, 1-inch thick gives you that juicy bite. Costco has great pre-packaged options, but ask your butcher to cut them if you want consistency. Look for good marbling (those white fat streaks) which means flavor. For the soy sauce, Kikkoman low-sodium is my go-to, but any brand works as long as it’s not the super salty kind.

No Dijon? Whole-grain mustard at 1:1 ratio adds texture, while yellow mustard (double the amount) gets you close but milder. Swap brown sugar for maple syrup or coconut sugar if needed. Out of rice vinegar? Apple cider vinegar at the same amount works perfectly. The ginger can be jarred (the minced kind) in a pinch, but fresh is always better—it’s got that bright, zingy kick.

Make the glaze ahead—it keeps in the fridge for 5 days. Pork chops are best cooked the day you buy them, but they’ll keep for 2-3 days in the coldest part of your fridge. Leftovers? Reheat gently in a pan with a splash of water (don’t microwave).

Step-by-Step Instructions for Mongolian Pork Chops

Here’s my proven method for achieving that perfect char with a sticky-sweet glaze every time.

Step 1: Prepare the Sweet-Savory Mongolian Glaze

In a medium saucepan, combine the 0.5 cup soy sauce, 0.33 cup brown sugar, 2 tbsp honey, 2 tbsp Dijon mustard, and 1 tbsp rice vinegar. I use low-sodium soy sauce here to keep the salt level balanced—it lets the other flavors shine.

Add the 3 cloves minced garlic and 1 tbsp grated fresh ginger, then place over medium heat. Bring to a gentle simmer, stirring constantly with a wooden spoon for 3-4 minutes until the mixture thickens slightly and coats the back of a spoon. This is where the magic happens—the sugar caramelizes and the aromatics infuse the glaze with depth.

Remove from heat and stir in the 1 tsp sesame oil and 0.5 tsp red pepper flakes. The sesame oil adds a nutty complexity, while the pepper flakes bring just a hint of heat. Set the glaze aside to cool slightly—it’ll thicken more as it sits.

Step 2: Season and Prep the Pork Chops

Pat the 4 bone-in pork chops completely dry with paper towels. This step is non-negotiable—dry meat sears better and develops a superior crust. Season both sides aggressively with the 1 tsp kosher salt and 0.5 tsp black pepper. I like to press the seasoning into the meat to ensure it adheres well during cooking.

Let the seasoned chops sit at room temperature for 15-20 minutes before grilling. This takes the chill off the meat, which helps it cook more evenly and prevents the outside from overcooking before the inside reaches the perfect temperature. Meanwhile, thinly slice the 4 green onions for garnish.

Step 3: Grill the Pork Chops to Perfection

Preheat your grill to medium-high heat (about 400°F). Brush the grates clean, then use a folded paper towel dipped in the 1 tbsp vegetable oil to oil the grates thoroughly. This prevents sticking and ensures those beautiful grill marks.

Place the pork chops on the grill and cook undisturbed for 4-5 minutes per side. Resist the urge to move them around—you want that deep, caramelized crust to form. The chops are ready to flip when they release easily from the grates and have developed deep char marks.

During the last 2 minutes of grilling, brush the chops generously with some of the reserved Mongolian glaze. This creates a glossy, sticky coating that caramelizes beautifully under the heat. Cook until the internal temperature reaches 145°F.

Step 4: Rest, Glaze, and Serve

Transfer the pork chops to a clean plate and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Tent loosely with foil to keep them warm.

While the chops rest, reheat the remaining glaze over low heat for 1-2 minutes to thin it slightly. Drizzle this over the chops just before serving, and sprinkle with the sliced green onions for a fresh, vibrant finish. Serve immediately while the glaze is still glossy and the meat is at its peak.

Wine and Beer Pairings for This Recipe

Bold Wine Pairings

A full-bodied Syrah from California’s Central Coast stands up to the bold flavors. The peppery notes complement the char while the dark fruit balances the sweetness. I love Qupé Syrah—it’s my go-to for grilled meats. 🍷

Crisp White Option

For white wine lovers, an off-dry Gewürztraminer offers a surprising match. Its lychee and rose notes contrast beautifully with the smoky-sweet glaze. Look for Dr. Loosen from Germany—always consistent.

Craft Beer Choices

An amber ale like Fat Tire from New Belgium has the malt backbone to handle the charred crust. The caramel notes echo the brown sugar in the glaze. I’d also recommend Bell’s Amber Ale for its balanced hop presence.

Light Beer Pairing

A crisp Asian lager like Sapporo cuts through the richness while respecting the Mongolian inspiration. The light body refreshes your palate between bites of sticky, charred pork. 🍺

Non-Alcoholic Match

For a zero-proof option, try ginger beer with lime. The spicy kick mirrors the ginger in the glaze while the carbonation cleanses your palate. I keep Fever-Tree on hand for just this purpose.

Frequently Asked Questions