Basil lime pork chops and papaya
Pork chops are easy to bake juicy and tasty. Add a papaya, coconut and ginger topping and it's a restaurant quality dinner for the family.
- Non-fat cooking spray
- Ginger, fresh - 2 inches
- Limes - 2
- Basil, dried - 2 tsp
- Extra-virgin olive oil - 2 tbs
- Pork chops - 2 - 1 inch thick
- Kosher salt - 1/2 tsp
- Black pepper - 1/2 tsp
- Solo papayas - 2
- Groovy Coconut - 1/4
- Preheat oven to 400º. Spray a baking sheet with cooking spray.
- Using a spoon or veggie peeler, peel off the ginger's skin.
- In a medium saucepan, grate the ginger then add the juice of 2 limes, basil and oil. Stir to combine.
- Add a pork chop to the saucepan, coat both sides of the chop with the ginger mixture. Place the chop on the baking sheet. Repeat. Sprinkle salt and pepper on the chops.
- Bake the pork chops in the preheated oven for 15 to 20 minutes, or until the chops reach an internal temperature of 145º.
- While the pork chops are baking, turn on a stove burner under the saucepan to medium.
- Slice a solo papaya in half, remove the seeds. Scoop out the flesh and cut into small pieces.
- Open a Groovy Coconut. Remove the shell. Put 1/4th of the white flesh into a food processor. Pulse until shredded. Reserve the remaining coconut for another recipe.
- Add the papaya and coconut to the saucepan. Stir to coat. Stir occasionally.
- To serve, top the pork chop with the papaya topping. Serve immediately.