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Volume III
June 10, 2011

Weekly Home / Recipe Center

Mango Tango Pork Chops

Serves 6


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 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

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