Mango-Tango Pork Chop


TVWBB All-Star
Mango Tango Pork Chops
Serves: 6
Total Calories: 284
1 cup mango juice
1/4 cup rice vinegar
3 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons minced shallots
2 teaspoons minced garlic
2 teaspoons hot garlic chili sauce (Sriracha)
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

6 bone-in pork chops, about 3/4-inch thick each
TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.

Remove the chops from the bag, reserving the marinade. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Pour the marinade into a small saucepan. Bring to a boil and boil 1 full minute. Remove from the heat.

Grill the chops over Direct Medium heat until the juices run clear and the meat is firm to the touch, 8 to 10 minutes, turning and basting with the marinade once halfway through grilling time. Serve warm.

From Weber’s Big Book of Grilling. Copyright © 2001


TVWBB Olympian
We really enjoyed this one, Joan. Thanks for posting. It is definitely on the 'do it again' list. Topped up with some mango salsa - black beans and corn on the side.