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Pork Chops with Mango Marinade

Jamie Purviance

Fuel Type:

  • People

    Serves 6

  • Grilling Time

    8 to 10 mins

  • Prep Time

    10 mins

  • Chilling Time

    2 h

  • Marinating Time

    4 h

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 1

Marinade

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons finely chopped shallot
  • 2 teaspoons finely chopped garlic
  • 1 cup mango juice or apricot juice or orange juice
  • ¼ cup 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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • 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.

    Related Grill Skills

    Mincing Garlic
  • 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 for one full 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).
    Prepare the grill for cooking over medium heat (400°F).
  • 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.

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