When I moved to Mexico I was preparing for a bunch of new experiences. New city, new job, new food. But I never thought of all the things that Mexico didn’t have, and one of those is Fireball. Yes, Fireball the alcohol. Mexico has plenty of tequila and mezcal, but since I have been living here, I have never seen Fireball for sale.
Not having Fireball isn’t such a big deal until you’d really like to have it. Then you NEED it. So being the alcoholic that I am, I asked my mom to bring me a little bottle of Fireball on her next visit.
When she pulled it out of her suitcase, it was big and shiny and everything I had hoped it would be. Since Mexico doesn’t have Fireball, my husband had never tried it and wanted to know what all the hype was about. Let’s just say that he approved.
About a week ago we had some friends over at out house and my husband wanted to share his new found love of Fireball. Him and his friends began sharing the Fireball while I started dinner. And that’s how it came about…Fireball pork chops!
The Fireball caramelizes the pork chops perfectly while leaving a hint of cinnamon. Pared with this sweet mango salsa, this pork chop is nothing like you’ve ever tasted! To get your socks knocked off, pair these two together with a side of rice, topped with cilantro and lime. Enjoy!
- 3 mangos chopped
- 1/4 red onion chopped
- 1 handful cilantro
- juice of 1 lime
- 2 splashes Fireball
- 2 porkchops
- salt to taste
- Season pork chops with desired seasoning (I normally use a blend of Italian seasonings, salt and pepper). In a hot pan sear pork chops about 3-4 minutes on each side, or until it is thoroughly cooked.
- Add two splashes of Fireball to the pan per pork chop and let cook for another few minutes until the Fireball has reduced down, flipping halfway through.
- While pork chops cook, mix mango, red onion and cilantro in a small bowl. Add lime juice and salt to taste and refrigerate until serving. Enjoy!
Please leave a comment and let me know of what you think of this recipe!