Ingredients

• 1 small mango, peeled, pitted
• 1 tablespoon plus 2 teaspoons vegetable oil
• 1 tablespoon minced garlic
• 1 jalapeño chili, seeded, minced
• 1/3 cup thinly sliced fresh basil leaves
• 3/4 cup canned low-salt chicken broth
• 1 1/2 tablespoons golden brown sugar
• 1 tablespoon soy sauce
• 4 6- to 8-ounce center-cut pork chops (about 1 inch thick)

Instructions

1. Puree mango in processor. Set aside 1/2 cup puree (reserve any remaining puree for another use).
2. Heat 1 tablespoon oil in medium skillet over medium heat. Add garlic and jalapeño, then basil; sauté just until basil wilts, about 1 minute. Add broth, brown sugar and soy sauce. Bring to boil, stirring occasionally. Reduce heat to low and simmer 3 minutes. Gradually whisk in cup mango puree. Simmer until sauce thickens and coats spoon, about 5 minutes. Season with salt and pepper.
3. Prepare barbecue or preheat broiler. Brush pork with 2 teaspoons oil. Sprinkle with salt and pepper. Grill or broil pork until just cooked through, about 5 minutes per side. Transfer to plates.
4. Rewarm sauce over low heat, stirring occasionally. Drizzle over pork.