Sage Grilled Pork Chop with Roasted Papaya Butter
After preparing this recipe, try freezing any extra Papaya butter and serving later with other cuts of lean pork.
Ingredients
- 4 Smithfield (1- 1 1/2 inch) Pork Chops
- 2 tbsp sage fresh and chopped
- 2 cloves garlic fine chopped
- 4 tbsp oil
- 1 pinch salt and pepper
- For papaya butter:
- 1 papaya fruit ripe
- 1/4 cup toasted coconut
- 1/2 lb. butter un-chilled
- 1 pinch salt and pepper
Steps
Preheat oven to 375 degrees F & grill to med-high. In a medium size dish combine the first five ingredients; cover and rest inside the refrigerator for a minimum of 15 minutes. Cut the papaya in half and remove all the seeds. Spread two tbsp. of butter in a small baking vessel and place the fruit flesh side down. Roast for 25 minutes. Remove roasted fruit from the oven and place inside the refrigerator and chill. Using a food processor or electric mixer process the butter until it resembles smooth cream. Remove the soft flesh from papaya halves and add it along with the coconut to the butter. Discard the skin. Season and blend well until the mixture becomes bright yellowish orange. Scrap the butter into a small reseal-able container and refrigerate. Grill pork chops for approximately 12 to 16 minutes turning twice or until an internal temperature of 155F. Remove from the grill and serve with dollop of the fresh papaya butter.
