yield: 2 servings
time: 25 minutes
2 thick cut pork chops
1/2 cup This Little Goat went to Tokyo
1 fresh mango, cut into cubes
1 jalapeño, sliced thin
1/4 red onion, sliced thin
2 Tbsp cilantro, rough chopped
salt and pepper
Preheat the grill to medium high heat. Season pork chops on both sides with kosher salt and fresh cracked pepper. Grill for 5-6 minutes on either side before removing from the grill. Turn the heat down to medium. Glaze the pork chop on all sides with ½ the Tokyo sauce and return to the grill to finish cooking and to caramelize. Once the pork chops are cooked through, remove from the grill and allow to rest.
In a bowl, mix mango chunks, sliced jalapeños and sliced red onion with chopped cilantro.
Slice pork chops and top with mango mixture. Drizzle with remaining Tokyo sauce.