In a medium sauté pan over medium heat, warm the oil and cook the shallot for 2 minutes. Add the garlic and sauté for 1 minute more. Add the miso, cumin, mango juice, rice wine, and salt and pepper to taste. Bring to a boil. Remove from the heat and chill.
Place the pork chops in a large, resealable plastic bag and pour in the chilled marinade. Press the air out of the bag and seal tightly. Place the bag in a large bowl and refrigerate for 4 hours, turning the bag occasionally.
Remove the chops from the bag and reserve the marinade. Pour the marinade into a small saucepan and bring to a boil. Boil one minute; remove from the heat. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until barely pink in the center, 8 to 10 minutes, turning once or twice and occasionally basting with the boiled marinade. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with black beans and rice, if desired.
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