It smelled wonderful when we put the pork chops in the pan, but unfortunately, very little of that smell translated into flavour. I tasted some garlic, but barely any herbs at all. I guess it might have been a god idea to let the pork chops marinate a while in the herb-mix, or alternatively you could serve some of the sauce (minus the garlic, in that case) along with the chops, but then uncooked.
Be careful with following the cooking time indicated; we must have had other pork chops than they, as ours were already dry after only half the cooking time.

Very simple, very delicious. I used only one large mango for the two of us, and ended up using 2tsp each of brown sugar and dark rum, just right. Because the cheeks were very large, I cut each into two 2cm/1inch thick slices.

If you really want to have the cheeks well grilled, you should remember to cut the cheeks straight of the seed, and not follow it's contour; if you don't the cut side of the cheek will be round and won't grill well. It sounds like such a simple thing, but of course I didn't realize it until I was grilling them :)

I didn't have any passion fruit pulp (of course not, it wasn't in the list of ingredients and I never read a recipe when making my shopping list), but I could see this going very well with normal vanilla ice cream or with creamy coconut ice cream, and possibly a few roasted coconut slivers... mmmh... I could even imagine flambeing this, though that would mean that you can only add the dark rum at the very end.