Image by Ben Dearnley, Scott Hawkins, Sam Mcadam & Mark Roper
Ingredients (12)
- 3 garlic cloves, finely chopped
- 1/4 cup (60ml) olive oil
- 2 tbsp brown sugar
- 2 tsp smoked paprika (pimenton)
- 4 x 250g pork cutlets
- 2 eschalots, sliced
- 1 small red chilli, seeds removed, finely chopped
- 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 (see notes), rinsed, drained
Method
- Step 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.
- Step 2 Combine eschalot, chilli, lime zest and juice, extra virgin olive oil, papaya, coriander and beans in a large bowl. Season well.
- Step 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.