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Jamie Purviance

Pork Chops with Mango Marinade

  • People

    Serves 6

  • Prep Time

    10 min.

  • Chilling Time

    2 h

  • Marinating Time

    4 h

  • Grilling Time

    8 to 10 min.

Serves 6
Prep Time
10 min.
Chilling Time
2 h
Marinating Time
4 h
Grilling Time
8 to 10 min.

the Ingredients

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  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped shallot
  • 2 teaspoons finely chopped garlic
  • 240 milliliters mango juice or apricot juice or orange juice
  • 60 milliliters traditional sake (Junmai)
  • 2 tablespoons red miso
  • ½ teaspoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 6 bone-in pork loin chops, each about 225 grams and 2.5 centimetres thick, trimmed of excess fat


  • 01 In a medium skillet over medium heat on the stove, warm the oil. Add the shallot and cook until softened, about 2 minutes, stirring often. Stir in the garlic and cook until aromatic, about 1 minute more. Add the mango juice, sake, miso and cumin; season with salt and pepper. Bring to a boil, then remove from the heat and let cool to room temperature. Cover and refrigerate until chilled, about 2 hours.
  • 02 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.
  • 03 Remove the chops from the bag and reserve the marinade. Pour the marinade into a small saucepan and bring to a boil. Boil for one full minute; remove from the heat. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  • 04 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 05 Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until barely pink in the centre, 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.