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.
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
Combine vinegar, lime juice, cumin, salt, and pepper in a bowl, and mix well. Whisk in the oil until emulsified. Set aside until ready to use.
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.
May We Suggest…
FAQs
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.
What should I season pork chops with? ›
Pork Chop Seasoning Ingredients
- 2 Tablespoons smoked paprika.
- 1 Tablespoon kosher salt.
- 1 Tablespoon black pepper.
- 1 Tablespoon brown sugar.
- 1 teaspoon garlic powder.
- 1 teaspoon onion powder.
- 1/2 teaspoon ground mustard.
- 1/2 teaspoon cayenne pepper.
Thin pork chops typically take 8 minutes to cook (4 minutes of searing on each side). Thick pork chops typically take about 20 minutes to grill to perfection - 8 minutes of searing over direct heat, plus 12 minutes of finishing over indirect heat.
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 moist pork chops? ›
Fat is key to keeping pork chops moist
Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.
What is the secret to tender pork chops? ›
How to Make Tender Pork Chops
- Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops won't sear properly in the time it takes to cook them through. ...
- Skip the Brine, but Season Liberally. ...
- Let the Pork Chops Rest. ...
- Sear Pork Chops Over Medium-High Heat. ...
- Baste the Pork Chops. ...
- Let the Pork Chops Rest, Again. ...
- Serve.
When it comes to pork, the rich umami flavour of garlic works very well. You can use fresh garlic, garlic flakes or garlic powder, depending on the recipe. A no-nonsense seasoning requires a no-nonsense recipe, so, if you're fancying garlic and pork, try our Mexican Pork With Garlic And Kidney Beans.
Should you cook pork chops in butter or oil? ›
I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?
Which seasoning is best for pork? ›
What seasonings go well with pork? The sweetness of brown sugar is a great balance to the natural savoriness of pork. Cumin, thyme, oregano, and mustard all mix beautifully with pork as well. And chili powder and paprika both add spice without overpowering.
How do you grill pork chops without them getting tough? ›
An overnight soak in a brine or oil-based marinade is an excellent way to not only add moisture to pork chops, but to also amp up the flavor. To create a simple brine, combine 1/8 cup salt, 1/8 cup brown sugar, 2 cups water and fresh herbs and garlic then mix well until the salt and sugar have completely dissolved.
Heat a charcoal, propane, or pellet grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until an instant-read thermometer registers between 145 and 155 degrees F. Remove the chops from the grill, tent them with foil, and allow them to rest for 5-7 minutes.
How long do I cook 1 inch thick pork chops on the grill? ›
Grilling 1-inch thick pork chops generally takes about 4 to 5 minutes per side, assuming the grill is preheated to medium-high heat (around 400°F or 204°C). Remember to use a meat thermometer to ensure the internal temperature reaches a safe 145°F (63°C) for medium-rare to 160°F (71°C) for medium doneness.
How do you get the most flavor out of pork chops? ›
Like steak or chicken, pork also needs a lot of salt to bring out all the flavor. If you really want to be fancy, you can brine the pork chops in some salt water (season it with other stuff like whole peppercorns and bay leaves).
What is the tastiest cut of pork chop? ›
For the best flavor, choose thick, bone-in pork chops like pork loin chops or center-cut chops. While it depends on the actual thickness of the meat, expect grilled pork chops to take about 8 minutes to cook (4 minutes on each side).
Is it better to fry or bake 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.
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.
What makes pork tender and juicy during cooking? ›
If you're not confident in your cooking skills, there is one foolproof way to guarantee your pork ends up on the tender side, even if you cook it too long: Soak it in a brine or a marinade. According to Hazel, these kinds of preparations always produce the most tender outcomes.
Why are my pork chops always dry and tough? ›
Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.
