BBQ Pork Chops with Mango-Miso Marinade - serves 6

3 tbsp shallots, finely diced
3 tbsp olive oil
2 tsp garlic, chopped
2-3 tbsp hot miso (bean paste) or chilli bean sauce
1/2 tsp ground cumin
1 cup mango juice or apricot juice or orange juice
4 tbsp rice wine
Salt and freshly ground pepper
6 pork chops, bone in, about 10 ounces each

In a medium pan, sauté shallots in oil for 2 minutes. Add garlic and sauté 1 minute more. Add hot bean paste, cumin, mango juice, rice wine, and salt and pepper to taste. Bring to a boil. Remove from heat and chill.
Place pork chops in a large resealable plastic bag; pour chilled marinade over chops and marinate in refrigerator for 4 hours, turning occasionally to distribute marinade.
Remove chops from marinade, reserving marinade. Pour reserved marinade into a small saucepan and bring to a boil. Boil one minute; remove from heat.
Place chops in centre of cooking grate. Grill for 16 minutes or until juices run clear, turning once halfway through grilling time and occasionally basting with marinade. Serve with black beans and rice, if desired.