more hours in the day…
That’s what I wish for sometimes. Life right now is hectic, so pardon my infrequent posts. But right now, this is what consumes my life:
That’s me in the stern, doing all the yelling 
I’m a coxswain for the rowing team here in Richmond and I love it. Been doing it since college and I can’t get enough.
So that’s the reason for why I haven’t been doing my other recent passion: cooking. But stick around, I promise that I’m not going anywhere!
OK, now that’s out I’ll let you know about the fit of productivity I had today. Not only did I get painting done, I made a BANGIN pork chop with Mango Salsa. BANGIN’.
My friend brought over this salsa for a dinner party and we put it on burgers. This salsa can go on anything but I wanted to put it on pork chops first. YUM.
Pork Chops with Mango Salsa
2 ripe mangos, diced
2 tomatoes, diced
1/2 medium onion, diced
4 whole green onions, diced
1 jalapeno, rind and seeds removed, diced
cilantro, finely chopped
Juice from one lemon
Juice from one lime
2 tbs of olive oil
1 tsp of kosher salt
*Look at all the color!!
Combine the mango, tomato, onion, green onion, jalapeno, and cilantro. In an separate bowl combine the lemon and lime juice with the salt and olive oil. Stir to dissolve the salt. Pour over the mango mixture and gently stir. Let sit for at least an hour and serve at room temperature.
Pork Chops
In a small pan, add a little olive oil. Turn the heat on to medium-high. I sprinkled some Cajun seasoning along with some Ancho Chili powder and cumin. I seared the chops on either side for 2 minutes and then put the whole pan in the oven for 20 minutes or so. Top with the mango salsa and YUMMO!
The spices and the sweet salsa go so well together! Who knew!
