By Kerri Whatley and the TLS Team
In the middle of summer, there simply isn’t any excuse not to go outside and grill food. Grilling is one of the leanest ways to cook, and no wonder. Grilling is designed to cook off and drain excess fat while preserving the nutrition and flavor of your food. Treat yourself this weekend and throw some lean cut pork chops and papaya on your grill!
Do all the prep work in the kitchen, and then step outside to fire up the grill.
Preparation Time
15 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
3 garlic cloves, finely chopped
1/2 cup olive oil
2 tbsp brown sugar
2 tsp smoked paprika
4 pork chops (250g each)
Papaya mojo
2 shallots, finely chopped
1 small red chilli, finely chopped
Grated zest and juice of 1 lime, plus extra wedges to serve
1 red papaya (500g), cut into 1cm cubes
1/4 cup coriander leaves, roughly chopped
440g can black beans, rinsed, and drained
2 tbsp extra-virgin olive oil
Let’s Get To It!
- Combine 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.
- For the mojo: Combine the shallots, chili, lime zest and juice, papaya, coriander, beans and extra-virgin olive oil in a bowl. Season well.
- Grill chops for 4 minutes on each side until cooked through – watch them carefully as they easily burn.
- Keep warm, resting for 2 minutes, then serve with the mojo and lime wedges.
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.
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