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Mongolian Pork Chops

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I love this unique marinade for Mongolian Pork Chops that has been an everyday dinner in my house for years. It is served with grilled peppers, zucchini and steamed rice plus Lemony Hummus. It may sound unusual but that is what fusion food is all about and the whole combination is amazing.

As with most recipes the catch to making it easy is in the planning and preparation. Having all the ingredients falls into the planning category. The marinade uses Chinese Black Bean Sauce and this gluten free version is a staple in my fridge. The bean sauce will last for months in the fridge if you always use a clean utensil in the jar. Be sure to label it or over time you won’t use it because you can’t remember what it is.

Prep Once, Eat Twice for Mongolian Pork Chops

This recipe makes a large amount of marinade but I like that. I know it will make two meals or more for me so I plan for that when I make it. Half the marinade goes on my pork chops for dinner and then I do one of two things (depending on how organized I am), with the other half.

Ideally, I put some pork chops into a container and pour the remaining marinade over them. This container goes directly into the freezer. The chops will marinate as they freeze and again when they thaw giving me another delicious meal sometime in the weeks ahead. For me the best part is that happy feeling I get in the morning when I look in the freezer and find that meal ready to go.

Of course I am not always that organized. But the marinade recipe is already made so I simply pour it into a jar, label it and put it in the fridge. That label will serve as a dinner idea for me some night in the next few weeks.

Let me know in the comments below if you have some tips for freezer management or what you like to find in the freezer.


1 cup GF soy sauce
½ cup white wine vinegar
6 Tbsp sugar
6 Tbsp sesame oil
¼ cup minced garlic
¼ cup minced green onions
1½ Tbsp GF Chinese Black Bean Sauce (link in the recipe description)
2 tsp crushed red pepper flakes
8 pork chops, bone-in or boneless (or 12 lamb chops)


Combine all the ingredients except pork chops in a jar or large measuring cup and stir. Divide marinade if reserving some for a second use.
Put pork chops in a glass baking dish just big enough to hold the meat. Pour enough marinade over the pork chops to cover and let marinate at room temperature for 45 minutes or in the fridge overnight, turning once.
Preheat barbecue. Remove chops from marinade allowing most of the liquid to drip off before putting it on the grill. Cook chops to desired doneness.


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