Recipe by Jamie Purviance
Pork Chops with Mango Marinade
People
Serves 6
Prep Time
10 mins
Chilling Time
2 h
Marinating Time
4 h
Grilling Time
8 to 10 mins
- People
- Serves 6
- Prep Time
- 10 mins
- Chilling Time
- 2 h
- Marinating Time
- 4 h
- Grilling Time
- 8 to 10 mins
the Ingredients
Marinade
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped shallot
- 2 teaspoons finely chopped garlic
- 1 cup / 240 milliliters mango juice or apricot juice or orange juice
- ¼ cup / 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 8 ounces and 1 inch thick, trimmed of excess fat
Instructions
- 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, and 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 (350° to 450°F).
- 05 Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, 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.
the Ingredients
Marinade
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons finely chopped shallot
- 2 teaspoons finely chopped garlic
- 1 cup / 240 milliliters mango juice or apricot juice or orange juice
- ¼ cup / 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 8 ounces and 1 inch thick, trimmed of excess fat
