Mongolian pork chops are a Chinese-American-inspired skillet dinner: tender pork is coated in a glossy, sweet-savory sauce made with soy, brown sugar, garlic, and ginger. The quick sear and simple pan sauce bring those familiar restaurant-style flavors to the table without a long marinade or special equipment.
Ingredients
- 4 boneless pork chops, about 1 inch (2.5 cm) thick and 6 ounces (170 g) each
- 1/4 teaspoon fine salt (about 1.5 g)
- 1/4 teaspoon freshly ground black pepper (about 0.5 g)
- 2 tablespoons cornstarch (16 g), for coating
- 1 tablespoon neutral cooking oil (15 ml), such as canola or vegetable oil
- 1/2 cup low-sodium soy sauce (120 ml)
- 1/3 cup packed light brown sugar (about 67 g)
- 1/3 cup water (80 ml)
- 2 tablespoons hoisin sauce (30 ml)
- 1 tablespoon unseasoned rice vinegar (15 ml)
- 4 garlic cloves, finely minced (about 12 g)
- 1 tablespoon finely grated fresh ginger (about 6 g)
- 2 teaspoons cornstarch (about 5 g), for thickening the sauce
- 1 tablespoon cold water (15 ml), for the cornstarch slurry
- 2 scallions, thinly sliced (about 20 g), for serving
- 1 teaspoon toasted sesame seeds (about 3 g), optional
Instructions
- Prepare the pork and sauce ingredients. Pat the pork chops dry with paper towels so the surface can brown rather than steam. Trim any thick, hard pieces of exterior fat, but leave a narrow edge of fat if you like its flavor. In a small bowl, whisk together the soy sauce, brown sugar, 1/3 cup water, hoisin, and rice vinegar until the sugar is mostly dissolved. Keep the garlic and ginger nearby, but do not add them to the sauce bowl yet; they will cook briefly in the hot skillet.
- Season and coat the chops. Sprinkle both sides of the pork with the salt and pepper. Put the 2 tablespoons of cornstarch on a plate and lightly press each chop into it, turning to coat. Shake off the excess; a thin, even dusting is enough. A heavy coating can turn pasty in the pan and make the sauce gummy. Mix the separate 2 teaspoons of cornstarch with 1 tablespoon cold water in a small cup to make a smooth slurry, then set it aside.
- Sear the first side. Heat the oil in a large, heavy skillet over medium-high heat until it shimmers. Add the chops in one layer, leaving space between them. If the skillet is not large enough, cook in batches and add a little more oil as needed. Let the pork cook without moving it for about 4 minutes, until the underside is browned and releases from the pan easily. If the coating sticks when you try to lift a chop, give it another 30 seconds rather than pulling it loose.
- Turn and cook to temperature. Flip the chops and cook for about 3 to 5 minutes on the second side, adjusting the heat if the coating is getting too dark. The exact time depends on thickness and your pan, so check the thickest part with an instant-read thermometer, keeping the probe away from bone if using bone-in chops. USDA FSIS sets 145°F (63°C) as the safe minimum internal temperature for whole cuts of pork, followed by a 3-minute rest. If a chop is not yet at temperature, lower the heat and continue cooking, checking again after a minute.
- Rest the pork. Transfer the cooked chops to a clean plate and leave them to rest for 3 minutes. This required rest is included in the recipe’s cook time. Do not stack the chops tightly or cover them with foil so firmly that trapped steam softens their browned coating. Keep any juices that collect on the plate; they can be stirred into the sauce.
- Make the garlic-ginger sauce. Carefully pour off excess oil from the skillet if there is more than a thin film, leaving the browned bits behind. Reduce the heat to medium. Add the garlic and ginger and stir for about 20 to 30 seconds, just until fragrant; do not let the garlic brown. Pour in the soy mixture and scrape the bottom of the skillet to loosen the flavorful browned bits. Bring it to a gentle simmer, then stir the cornstarch slurry again and pour it in gradually. Simmer for 1 to 2 minutes, stirring, until the sauce looks glossy and lightly thickened. It will thicken further as it cools.
- Coat and serve. Return the chops and any plate juices to the skillet, turning each chop in the sauce, or spoon the sauce over them on a serving platter. Warm them in the sauce for only about 30 seconds if needed; avoid simmering for several minutes, which can overcook the pork. Scatter the scallions and sesame seeds over the top and serve while the sauce is warm.
Tips
- Use similar-sized chops. Chops of similar thickness finish cooking at roughly the same time. Thin chops cook quickly and can become dry before the coating browns, while very thick chops may need a gentler finish over lower heat. If yours vary, check each one separately and move finished chops to the plate as they reach temperature.
- Keep the glaze balanced. Low-sodium soy sauce helps keep the sauce from becoming overly salty as it reduces. If you only have regular soy sauce, use 1/3 cup (80 ml) soy sauce and increase the water to 1/2 cup (120 ml). Hoisin contributes a thick, sweet, savory flavor; if unavailable, use 1 tablespoon (15 ml) oyster sauce plus 1 tablespoon (15 ml) extra brown sugar, understanding that the result will be less sweet and less spiced.
- Watch the sugar and garlic. Brown sugar can scorch if the pan is too hot, so lower the heat before adding the sauce. Garlic needs only a short moment to become fragrant. If either turns dark brown or smells bitter, wipe out the pan and start the sauce again rather than trying to cover a burnt flavor with more sugar.
- Thicken gradually. Stir the slurry just before adding it because cornstarch settles quickly. Add it to a simmering sauce, not a rapidly boiling one, and give the sauce a minute to show its final texture. If it gets too thick, loosen it with water, one tablespoon (15 ml) at a time.
Serving Suggestions
Serve the pork chops with steamed jasmine rice or another plain rice so there is something to catch the extra glaze. For a fuller plate, add a quick-cooking green vegetable such as broccoli, bok choy, green beans, or snap peas. Steam or stir-fry the vegetables separately, then season them lightly; the sauce is already rich and salty-sweet, so they do not need much additional seasoning.
For a more substantial dinner, pair the chops with noodles tossed with a little sesame oil, or serve them with rice and a crisp cucumber salad dressed with rice vinegar. Slice the chops across the grain before serving if you prefer easy-to-eat pieces, and spoon the sauce over the sliced meat just before it reaches the table. Keep extra sauce on the side rather than pouring it all over the plate, especially if serving rice that you want to keep fluffy.
Variations
Make it spicy: Add 1/2 teaspoon red pepper flakes (about 1 g) with the garlic and ginger, or finish with sliced fresh chile. Start with a small amount because the sweetness and heat can build together. For gentle warmth, add just a pinch of black pepper or a little chili oil at the table.
Use bone-in chops: Bone-in pork chops work well, but their shape and thickness can make them cook unevenly. Sear them in the same way and use a thermometer in the thickest section without touching the bone. Allow for a few extra minutes if needed rather than relying only on the clock.
Make it less sweet: Reduce the brown sugar to 1/4 cup (about 50 g). The sauce will be less sticky and more savory, so simmer it until it lightly coats a spoon before adding the chops. You can also replace the hoisin with an extra tablespoon of soy sauce, though the finished glaze will have less depth and sweetness.
Try another cut: The sauce also works with boneless pork loin medallions, but those smaller pieces cook faster and should be checked early. For a meat-free variation, use thick slices of pressed tofu and brown them separately; the pork temperature guidance does not apply to tofu. Add the sauce to the browned tofu only long enough to coat it.
Storage and Reheating
Refrigerate leftover pork within 2 hours of cooking, in a covered container with any remaining sauce. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze portions in a freezer-safe container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating. Keeping the pork and sauce together helps the meat stay moist, though the coating will soften as it sits.
Reheat gently in a covered skillet over low heat with a splash of water, turning the chops once and spooning sauce over them. Heat leftovers to 165°F (74°C), checking the thickest part with a food thermometer. A microwave also works: cover loosely, heat in short intervals, and turn the meat between intervals so it warms evenly. Avoid prolonged high heat, which can make reheated pork tough. If the sauce has thickened in the refrigerator, stir in a teaspoon or two of water before warming.
Frequently Asked Questions
Is Mongolian pork an authentic Mongolian dish?
This recipe is a Chinese-American-inspired version of the sweet-savory sauce often associated with restaurant-style Mongolian beef. The name does not mean that this skillet pork chop dish is a traditional Mongolian preparation. Recipes and restaurant versions vary, and this one adapts that flavor profile to quick-cooking pork chops.
Can I make the sauce ahead?
Yes. Whisk together the soy sauce, brown sugar, water, hoisin, and rice vinegar up to 2 days ahead, then refrigerate it in a covered container. Keep the garlic and ginger separate so they can be briefly cooked when you make the dish. Stir the sauce before pouring it into the skillet because sugar can settle at the bottom.
Can I marinate the pork chops?
Marinating is not necessary for this recipe; the chops get their flavor from the browned coating and the sauce. If you want to season them ahead, you can salt them and refrigerate them covered for up to 8 hours, then pat dry before coating. Do not marinate them in the finished sauce and then reuse that sauce without bringing it to a full boil.
Why did my sauce turn thin or lumpy?
A thin sauce may need another minute of gentle simmering, or a little more cornstarch slurry. Lumps usually happen when dry cornstarch is added directly to hot liquid; always mix it with cold water first and stir it again before use. If the sauce becomes too thick, add water gradually until it is pourable.
Can I cook these pork chops without cornstarch?
Yes. Skip the light coating on the chops and sear them in the oil, drying them very well first for better browning. Keep the cornstarch slurry for the sauce, or thicken the sauce by simmering it a little longer. Without the coating, the glaze will cling less to the meat, but the dish will still have the same garlic, ginger, and soy flavor.
Related
- Mongolian Beef Mince Recipe with Sticky Garlic Sauce
- Mongolian Grill Recipe to Make at Home with Easy Sauce
- Mongolian Rice Recipe: Easy Sweet-Savory Beef Bowls
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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