Mango Tango Pork Chops

6 (3/4” thick each) bone-in pork chops

1 c. mango juice
(or apricot or orange)
1/4 c. rice vinegar
2 Tbsp. soy sauce
3 Tbsp. extra-virgin olive oil
1 tsp. Kosher salt
2 Tbsp. minced shallots
2 tsp. minced garlic
2 tsp. hot chili-garlic sauce
12 tsp. ground cumin (Spiracha)
1/2 tsp. freshly ground black pepper

In medium bowl whisk together marinade ingredients. Place pork chops in large, resealable plastic bag, pour in marinade. Press air out of bag and seal tightly. Turn bag to distribute marinade, refrigerate two – four hours, turning occasionally. Remove chops from bag, reserving marinade. Allow chops to stand at room temperature 20-30 minutes before grilling. Pour marinade into small saucepan, bring to boil and boil one full minute. Remove from heat. Grill chops over direct medium heat until juices run clear and meat is firm to the touch, eight – 10 minutes, turning and basting with marinade once halfway through grilling time. Makes six servings.