RECIPES: Pork Chop Heaven

Grilled Mongolian Pork Chops

1/2 cup hoisin sauce

4 cloves garlic, minced

1 1/2 tbs soy sauce

1 tbs grated fresh ginger

1 tbs red wine vinegar

1 tbs rice vinegar

1 tbs sherry vinegar

2 tsp sesame oil

2 tsp white sugar

1 1/2 tsp hot sauce

1/2 tsp ground white pepper

1/2 tsp freshly ground black pepper

2 (10 ounce) thick bone-in center cut pork chops

1/4 cup red wine vinegar

3 tbs white sugar

2 tbs hot mustard powder

1 egg yolk

1/3 cup creme fraiche

1 tsp Dijon mustard

1/4 tsp ground turmeric

cayenne pepper to taste

Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.

Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.

Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.

Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.

Remove pork chops from marinade and pat dry using paper towel.

Preheat an outdoor grill for high heat, and lightly oil the grate.

Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.

Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees. Serve pork chops topped with mustard sauce.

-- Chef John

Pork Chops Italiano

1 tsp olive oil

2 cups sliced mushrooms

2 tbs olive oil

6 (3/4 inch thick) pork loin chops

2 cloves garlic, crushed

1 cup chopped onion

1 (14.5 oz.) can diced Italian tomatoes, undrained

1 tsp dried basil

1/2 tsp dried oregano

1/2 tsp salt

1/4 tsp ground black pepper

1/2 cup water, if necessary

1 large green bell pepper, cut in 6 pieces

Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside.

Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.

-- Catherine Dupay

Gourmet Stuffed Pork Chops

2 (3/4 inch thick) bone-in pork chops

1 (4 oz.) package sliced fresh mushrooms

4 oz. diced Swiss cheese

1 tbs chopped fresh parsley

1 tsp garlic powder

1/4 tsp ground black pepper

1/4 tsp salt

2 eggs

3/4 cup bread crumbs

2 tbs vegetable oil

1/2 cup white Zinfandel wine, or as needed

Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.

Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.

Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.

Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until outside of pork chops is browned, 2 to 3 minutes per side.

Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender, about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees.

-- Renee Ruth