Do all the prep work in the kitchen, then step outside to fire up the grill.
Ingredients
- 3 garlic cloves, finely chopped
- 1/2 cup olive oil
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 4 pork chops (250g each)
Papaya mojo
- 2 shallots, finely chopped
- 1 small red chilli, finely chopped
- Zest and juice of 1 lime
- 1 red papaya (500g), cut into 1cm cubes
- 1/4 cup coriander leaves, roughly chopped
- 440g can black beans, rinsed, drained
- 2 tablespoons extra-virgin olive oil
- Extra lemon wedges, to serve
Method
- Step 1Combine garlic, olive oil, sugar and paprika in a small bowl to form a paste. Season chops and coat in the paste. Preheat barbecue to medium high.
- Step 2For the mojo: Combine the shallots, chilli, lime zest and juice, papaya, coriander, beans and extra-virgin olive oil in a bowl. Season well.
- Step 3Grill chops for 4 minutes on each side until cooked through – watch them carefully as they easily burn.
- Step 4Keep warm, resting for 2 minutes, then serve with the mojo and lime wedges.
- Low carb
- Low sodium
Nutrition
3071 kj
Energy
42g
Fat Total
8g
Saturated Fat
8g
Fibre
62g
Protein
138mg
Cholesterol
174.84mg
Sodium
12g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
Taste tip: If you can’t find papaya, you can use a large mango. And if you’d prefer seafood, swap the pork for prawns.
- Author: Valli Little, Food director – delicious.
- Image credit: (N/A)
- Publication: Taste.com.au
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