A perfect summer Pork Chop recipe BBQ or grill depending on the weather.

This will be perfect for Summer eating, the spicy “Tails” make a nice extra and the fruity “Mojo” is a delicious and refreshing accompaniment.

We have the very best Blythburgh Free Range Pork on our counter that will make this very tasty indeed.

Thanks to the Love Pork website for this recipe lovepork

Cooking time: 16 minutes

Serves: 4

Product/cut: Free Range Blythburgh Pork Chops (Loin)

Ingredients for Mango and Orange Pork Chop With Spicy ‘tails’

Lean pork chop (Loin) x4 from Morley Butchers
5mlsp (1tsp) Baharat spice
150ml (¼pt) Mango and passion fruit smoothie or juice
1 Orange, rind removed (and the juice from ½)
2 Cloves garlic, squashed

Mango, Orange and Mint Mojo:
½ Mango, peeled and chopped
1 Orange, peeled and cut into segments
2 x 15mlsp (2tbsp) Fresh mint, chopped


Take each pork chop and from the thin (tail end) cut off the meat to expose the bone (this will create an easy ‘hand held’ chop to BBQ). Cut the ‘tail’ meat into small pieces, add the spice, cover and leave until required.

Place chops in a large shallow bowl and add to them the smoothie or juice, orange and garlic. Mix well together, cover and place in the fridge for 2-3 hours (if you have time).

Meanwhile heat the BBQ – Make sure the coals are hot and ‘grey’ before you start cooking. Alternatively if it starts to rain pre-heat the grill!

Remove chops from the juice and pour into a small pan. Boil the juice for about 10 minutes to thoroughly heat through and reduce slightly.

Cook chops for about 12-16 minutes until browned and cooked through, but still juicy. If the outside of the meat starts to catch, cover with foil and adjust the grid height to move away from the heat to slow down the cooking.

Take ‘tail’ pieces and either cook on the BBQ in a small foil dish with a little oil or cook inside on the hob – cook until really crispy, golden and well cooked.

Make Mojo: Mix together the mango, orange and mint.


Serve each Pork Chop with a portion of the spicy ‘tails’ and some fruity mojo