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  • 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


  • 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!

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