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Ingredients
- 4 loin pork chops (3/4 to an inch-thick), trimmed
Anise-seed rub:
- 1 tablespoon Badia Anise Seed
- 3/4 teaspoon Badia Whole Black Pepper
- 1/2 teaspoons Badia Salt
- 3 1/2 teaspoons brown sugar
- 3 tablespoons Badia Extra Virgin Olive Oil
Mango Marinade
- 1 mango, peeled and chopped (Peaches can be used as a substitute)
- 1/4 cup Badia Lime Juice
- 1 large garlic clove
- 1 tablespoon chopped fresh jalapeño (with seeds)
- 1 teaspoon Badia Salt, or to taste
- 2 tablespoons finely chopped fresh cilantro
Directions
- Prepare grill (charcoals must be centered in grill, not spread to sides)
Anise seed rub
- Finely grind anise seeds and whole black pepper in an electric coffee/spice grinder with salt and sugar
- Transfer mixture to a small bowl and stir in oil
- Brush pork chops on both sides with anise seed rub
- Let sit for about 15 minutes
Mango marinade
- Purée mango (or Peaches), lime juice, garlic, jalapeño, and salt in a blender
- After thick, glaze like consistency has been reached, stir in cilantro
Grill pork
- Set pork chops on a well-oiled grilling rack 5 to 6 inches over glowing coals 2 to 3 minutes on each side
- Move pork chops to edges of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 to 5 minutes on each side (monitor closely as pork chops will harden and dry)
- If your grill has no cover, aluminum foil or an inverted, metal roasting pan can be used
- Transfer to a platter and let stand, loosely covered, 5 minutes
- Serve pork with mojo
- For sides, use your favorite green vegetables or traditional rice and beans
- Goes great with Roasted Brussels sprouts with Cranberries and Sliced Almonds!
