Hey guys. Last night I had to quickly whip something up for dinner, as we were going out that night for something where I wasn’t sure that we’d be able to eat. I have a bunch of citrus and tropical fruits around, so I experimented a little.
What I came up with was a bright, fresh way to prepare pork chops.
The pork is sweet and savoury, and the papaya-lime salad brings a nice juicy burst on the side. A lovely lunch dish that’s a breeze to prepare, this literally took me 15mins to make.
You will need:
- 1 fresh papaya, peeled and cubed
- Juice of 2 key limes
- Juice of one navel orange
- 1/2 cup fresh enoki mushrooms (Find them in Asian or gourmet markets)
- 4 pork loin chops
- Salt & pepper to season
Toss the papaya with the lime juice. Grate some zest off the limes in there too. Set aside.
Place the chops in a hot pan with melted butter. Season with salt and pepper. Drizzle the orange juice over them while they’re frying, on each side.
Fry for about two minutes each side (mine were thin) or until desired doneness.
Serve with pan juices, over the papaya salad, enoki placed on top.
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