Calypso Pork Chops the Editors of Publications International, Ltd.
Calypso Pork Chop
Makes 4 servings
|1/2||teaspoon dried thyme leaves|
|1/4||teaspoon ground allspice|
|4||center-cut pork loin chops (about 1-1/2 pounds), cut 3/4 inch thick|
|5||tablespoons fresh lime juice, divided|
|2||tablespoons plus 1-1/2 teaspoons seeded, chopped jalapeño peppers,* divided|
|1||tablespoon vegetable oil|
|1-1/2||teaspoons grated fresh ginger, divided|
|1||ripe medium papaya, peeled, halved lengthwise and seeded|
|1/4||cup finely diced red bell pepper|
|Additional chopped jalapeño pepper for garnish|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Combine paprika, thyme, salt and allspice in small bowl; rub over both sides of pork chops with fingers. Place chops in large resealable food storage bag.
- Combine 3 tablespoons lime juice, 2 tablespoons jalapeños, oil, 1 teaspoon ginger and sugar in small bowl; pour over chops. Seal bag tightly, turning to coat. Marinate in refrigerator 1 to 2 hours.
- Chop enough papaya into 1/4-inch pieces to measure 1-1/2 cups; set aside. Combine papaya, bell pepper, 2 tablespoons lime juice, 1-1/2 teaspoons jalapeños and 1/2 teaspoon ginger in another small bowl. Cover; refrigerate until serving.
- Prepare grill for direct cooking.
- Drain chops; discard marinade. Grill chops, covered, over medium coals 10 to 12 minutes or until pork is juicy and barely pink in center, turning halfway through grilling time. Serve chops topped with papaya mixture. Garnish, if desired.
|Serving Size:||1/4 of total recipe|
|Calories from Fat||43 %|
|Total Fat||13 g|
|Saturated Fat||5 g|
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