Pork chops and papaya

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, drained
• 2 tbsp extra-virgin olive oil

• Method

  
  

  1. 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.
  2. For the mojo: Combine the shallots, chilli, lime zest and juice, papaya, coriander, beans and extra-virgin olive oil in a bowl. Season well.
  3. Grill chops for 4 minutes on each side until cooked through – watch them carefully as they easily burn.
  4. 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.