A few weeks ago I was the lucky recipient of 8 (yes eight) mangoes. The first two were gobbled down by me and the family. We soon realized that if we ate all of them like that we would loose feeling to our tongues. So this month is going to be an adventure in mango recipes. The first one still uses the raw mango but the protein somehow seem to save the taste buds from being burned off.
Bacon-Wrapped Pork Chop with Spicy Mango-Basil Relish
4 boneless pork chops, 1 1/2-inch thick
8 strips bacon
1/2 cup brags
1/2 cup fresh lime juice
1 1/2 tsp cayenne pepper
2-3 cloves fresh garlic, minced
1 mango, peeled, pitted, and, chopped
2 tbs fresh lime juice
2 tbs fresh basil, chopped
1/4 tsp cayenne pepper
Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the brags, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish.
Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times.
Serve with a large dollop of Spicy Mango-Basil Relish.
Spicy Mango-Basil Relish: In a small bowl stir together mango, lime juice, basil and cayenne pepper.