Here’s what ya need:
To make the Mango Pico:
Chop a medium sized mango into small pieces, add 1/2 of a small lime’s juice, two tsp. chopped cilantro, 1/8 an onion chopped, 1/4 of the jalapeno finely chopped (NO SEEDS), then drizzle honey over the top. Stir and refrigerate for at least an hour.
Butterfly the pork chops (if they’re thick ones) and lay sliced jalapeno pepper in the middle. Squeeze lime juice then close.
Drizzle a teensy bit of olive oil on top, cover completely with brown sugar, wrap with bacon and cover in honey.
Grill for about 15 minutes or until done.
Top with mango pico and serve. YUMMMMMM!
**I’m Rachael… a wife, mother, daughter, teacher and friend who started a blog to promote a business in the making, one my husband and I love the idea of, and love the projected, hopeful, eventual results of – me getting to stay at home with our beautiful, wonderful babe. I opened up a shop on etsy and am currently adding to jalopy and gray as fast as I can get my hands on “stuff.”**