Spiced pork cutlets with papaya mojo

Cooking Meat Spiced pork cutlets with papaya mojo

Moroccan flavours will spice up your summer barbecue.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Combine garlic, olive oil, sugar and paprika in a small bowl. Season chops with sea salt and freshly ground black pepper, then coat with garlic mixture.
  2. Combine eschalot, chilli, lime zest and juice, extra virgin olive oil, papaya, coriander and beans in a large bowl. Season well.
  3. Preheat barbecue or chargrill pan to medium-high heat, then cook cutlets for 4 minutes on each side or until cooked through. Rest for 2 minutes and serve with papaya mojo.

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3 garlic cloves, finely chopped
1/4 cup olive oil
2 tbsp brown sugar
2 tsp smoked paprika
4 x 250g pork cutlets
2 eschalots, sliced
1 small red chilli, seeds removed, finely chopped
Grated zest and juice of 1 lime
2 tbsp extra virgin olive oil
1 papaya, cut into 1cm cubes
1/4 cup coriander leaves, roughly chopped
400g can black turtle beans , rinsed, drained

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Meat
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