In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (2024)

In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (1)In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (2)In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (3)

When you think back to the restaurants you’ve truly known and loved, they often come with an accompanying narrative. Maybeyourfirst white tablecloth foraywas integral to your family’s red-letter occasions, andmaybe your college coffee shop offered familiar,flaky-warm croissantswhile serving as a comfortingstudy sanctuary.There is an inextricable relationship between the dishes we can’t forget and the settings in which they were savored, and those that endure year after year are theespecially rare pleasure.

Mustards has, in my opinion, remained such a successful Napa Valley institution because it’s so comfortable and people feel like they are at home here,” states chef and owner Cindy Pawlcyn.This simple (if modest) assessment cuts to the core of Mustards Grill’s 30+ years of culinary finesse. Every bite reflects Pawlcyn’s belief that the best ingredients are a direct route to the bestdishes, and her bright, unfussy dining room has beenthe backdrop for treasured meals: a giddypre-wedding dinner, an impromptu birthday lunch, a Valentine’s Day connection. Mustards’legendary seafood tostada and Mongolian pork chop are two orders we never leave Napa Valley without. Here’s to another 30 years to remember.

In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (4)In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (5)

In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (6)In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (7)

In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (8)In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (9)

The Recipes

Mongolian Pork Chops

“Two of our original regulars patiently stuck with me as Iexperimented with different pork chop marinades for about a week. When I hit on theperfect match, the guys wrote their compliments on a napkin and my then-partner, BillHiggins, framed it to remind me that if it ain’t broke, don’t fix it!”

  • 6 (10-ounce) center-cut double pork chops

Mongolian Marinade

  • 1 cup hoisin sauce
  • 1 tablespoon sugar
  • 1 1/2 tablespoons Tamari soy sauce
  • 1 1/2 tablespoons sherry vinegar
  • 1 1/2 tablespoons rice vinegar
  • 1 scallion, white and two-thirds of the green parts, minced
  • 1 teaspoon Tabasco sauce
  • 1 1/2 teaspoons Lee Kum Kee black bean chile sauce
  • 1 1/2 teaspoons peeled and grated fresh ginger
  • 1 1/2 tablespoons minced garlic
  • 3/4 teaspoon freshly ground white pepper
  • 1/4 cup fresh cilantro leaves and stems, minced
  • 1 tablespoon sesame oil

Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed. Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded. Using the smooth side of a meat mallet, pound the meat down to an even 1-inch thickness, being careful not to hit the bones. Alternatively, have your butcher cut thinner chops and serve 2 per serving. To make the marinade, combine all the ingredients in a bowl and mix well. Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.

“We cook over wood – you will never get the same flavor on a gas grill – it just can’t happen.”

Place the chops on the grill and grill for 5 minutes on each side, rotating them a quarter turn after 2 to 3 minutes on each side to produce nice crosshatch marks. It’s good to baste with some of the marinade as the meat cooks. As with all marinated meats, you want to go longer and slower on the grill versus shorter and hotter, because if the marinated meat is charred, it may turn bitter. The pork is ready when it registers 139° on an instant-read thermometer.

The Ever-Popular Seafood Tostada

“The tostada is something I’ve loved to eat as long asI can remember. From simple guacamole and cheese ones to our fancy fish one, I’ve always loved open-faced ‘pick it up and eat it’ food. Of course our tostada is over-the-top and quite hard to pick up, but folks still seem to love eating it!”

  • 1 portion fish
  • 1 crispy tostada
  • 1 head red cabbage, sliced

  • 1 large jicama, julienned

  • 3 redFresno chilies seeded and julienned

  • 4 bunches of watercress washed and cleaned

  • Lime wedge
  • Black beans, heated
  • Feta cheese
  • Guajillo-tomatillo salsa (see below)
  • Lime vinaigrette (see below)

“If you’re going to go to the trouble of cooking, really invest in quality products – it makes all the difference.”

For the lime vinaigrette:

1/4 cup champagne or red wine vinegar
1 tablespoon fresh lime juice
1/4 to 1/2 teaspoon ground cumin
1/3 cup good olive oil

For thetostada slaw:
Mix cabbage, jicama, Fresno chiles and watercresswith lime vinaigrette, salt andpepper to taste.

For the guajillo salsa:

1 pound tomatillos,grilled

5 guajillo chiles, seeded and stemmed

1/2 teaspoon cumin seeds, toasted
1 clove garlic

Salt and pepper

Lime juice

Toast chilies in 375-degree oven for one minute. Cover prepped chilies, garlic and cuminwith water, bring to boil, let simmer until tender. Puree in blender andstrain. Combine grilled tomatillos with guajillo puree, blend until smooth, season to taste withsalt, pepper and lime juice.

Season fish with olive oil and salt and pepper. Grill. When the fish is cooked, place1 ounce of black beans on the plate, top with tostada chip, add 1.5 more ounces of beans, topwith cooked fish, add 1.5 ounces salsa.

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In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes (2024)

FAQs

In The Kitchen at Mustards Grill | Napa Valley Pork Chop Recipes? ›

Grilled Pork Chops

Thick pork chops are grilled over high heat to develop flavor before moving to low heat to cook them gently—that's how you keep them from drying out.

How do you cook pork chops on the grill without drying them out? ›

Grilled Pork Chops

Thick pork chops are grilled over high heat to develop flavor before moving to low heat to cook them gently—that's how you keep them from drying out.

What are the two cooking methods best recommended for pork chop? ›

The quickest way to cook pork chops is to pan-fry or griddle them. As the chops can be quite large, this method is best when serving one or two people. If you're cooking for more you might want to try roasting or grilling.

What is the secret to grilling pork chops? ›

For the most tender pork chops, marinate the pork (or let them sit with the rub) for at least 1 hour, or overnight. Let the Meat Come to Room Temperature Prior to Grilling. If you throw the meat on the grill cold, by the time the inside comes to temperature, the outside will be overcooked.

How long do you grill 1 inch thick pork chops? ›

Grilling 1 to 2-inch thick pork chops requires approximately 6 to 8 minutes per side on a preheated medium-high grill (around 400°F or 204°C). Utilize a meat thermometer to guarantee the internal temperature reaches a safe 145°F (63°C) for medium-rare to 160°F (71°C) for medium doneness.

How do you keep pork chops moist and tender? ›

5 tips for cooking juicy pork chops quickly
  1. 1Choose the right pork chop cut.
  2. 2Brining pork chops is not necessary.
  3. 3Rest the meat on the counter before cooking.
  4. 4Fat is key to keeping pork chops moist.
  5. 5Don't overcook the pork chops — and let them rest.
Oct 7, 2022

What's the tastiest way to cook pork chops? ›

You sear the chops in a cast iron pan that has been preheated over high heat, then lower the heat to medium and cook the pork, flipping often, for 8 to 10 minutes. But the final step is the best step: You take the pan off the heat, add some butter to the pan, and baste the finished pork chop for another 5 minutes.

Is it better to bake or pan fry pork chops? ›

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

How can I tenderize pork chops quickly? ›

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.

Can pork chops be a little pink? ›

If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.

Do you close the grill when cooking pork chops? ›

If you're cooking chops that are an inch thick or thicker, close the lid if you're using a gas grill to help maintain the grilling temperature. You can grill the chops uncovered on a charcoal grill regardless of thickness. Flip the pork when it releases from the grate easily.

Do you leave grill open when cooking pork chops? ›

Thin pork chops, shrimp, and burgers tend to cook quickly. Leaving the grill lid up will slow the cooking process by reducing the temperature around the meat. For thicker cuts, you want to close the lid to keep the temperature high and even.

How do you add moisture to pork chops? ›

Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference. It's not strictly necessary — you can still use this method to make great pork chops even without brining — but if you have some extra time, I recommend it.

Should pork chops sit out before grilling? ›

Follow this tip: You've got a good piece of meat, so treat it well. Take the pork chops out of the refrigerator about 15 minutes before you plan to start cooking. Bringing the meat up to room temperature helps it cook more evenly throughout.

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