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Calypso Pork Chops
Calypso Pork Chop
Yield: Makes 4 servings
Ingredients:
1teaspoon paprika
1/2teaspoon dried thyme leaves
1/4teaspoon salt
1/4teaspoon ground allspice
4center-cut pork loin chops (about 1-1/2 pounds), cut 3/4 inch thick
5tablespoons fresh lime juice, divided
2tablespoons plus 1-1/2 teaspoons seeded, chopped jalapeño peppers,* divided
1tablespoon vegetable oil
1-1/2teaspoons grated fresh ginger, divided
1teaspoon sugar
1ripe medium papaya, peeled, halved lengthwise and seeded
1/4cup finely diced red bell pepper
Additional chopped jalapeño pepper for garnish
Preparation:
1.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.2.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.3.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.4.Prepare grill for direct cooking.5.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.
Nutritional Information:
Serving Size: 1/4 of total recipe
Sodium
108 mg
Protein
33 g
Fiber
1 g
Carbohydrate
7 g
Cholesterol
108 mg
Saturated Fat
5 g
Total Fat
13 g
Calories from Fat
43 %
Calories
290
Dietary Exchange:
Meat
4-1/2
Fruit
1/2
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