Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub. Adding our grilled asparagus  and herbed bulgur  creates a well-rounded meal, but rice and green beans or broccoli would also work.

Active time: 25 min Start to finish: 35 min

For mango mojo
1 mango, peeled and coarsely chopped
1/4 cup fresh lime juice
1 large garlic clove
1 tablespoon chopped fresh jalapeño (including seeds)
1 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro

For anise-seed rub
1 tablespoon anise seeds
3/4 teaspoon black peppercorns
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 tablespoons olive oil

4 (3/4-inch-thick) loin pork chops, trimmed

Prepare grill (do not spread charcoal out to edges of grill).

Make mojo:
3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.

Make rub:
Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.

Grill pork:
Brush both sides of pork with spice rub.

Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.

Transfer to a platter and let stand, loosely covered, 5 minutes.

Serve pork with mojo.

Cooks' note:
• If your grill doesn’t have a cover, use an inverted metal roasting pan.

Makes 4 servings.
