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.
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.
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the
center of the pork chop registers 145°F (or your preferred doneness), 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.
Brush the cooking grates clean. Grill the chops over direct medium heat, with the lid closed, until an instant-read thermometer inserted into the center of the pork chop registers 145°F (or your preferred doneness), 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.
Brush the cooking grates clean. Grill the chops over medium heat, with the lid closed, until the center of the pork chop registers 145°F (or your preferred doneness), 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.
