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- 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.
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