- Yield: 4 servings
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Papaya, pork and rice
In the Caribbean, papaya and pork are favored as flavors. Combine them with a portion of rice underneath and you have dinner.
- Nonfat cooking spray
- 1/2 Caribbean Red® papaya
- 2 passionfruit
- 1 tbs ground cinnamon
- 1/3 cup butter, melted
- 2 cups Ritz crackers
- 4 pork chops, each 1 inch thick
- 3 tbs butter
- 1 pkg basmati rice
- 1 tbs butter
- 1 cup orange juice
- 1 Florida starfruit
- 1 tbs brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp salt
Preheat oven to 350°. Spray a rimmed baking sheet with nonfat cooking spray.
Peel the papaya. Cut off the ends. Cut in half and scoop out and discard the seeds. Chop half the papaya into small pieces. Add to a medium bowl. Reserve the remaining papaya half for another recipe.
Cut each passion fruit in half across the middle. Scoop out the insides and add to the bowl.
Add the cinnamon to the bowl. Toss to coat. Put aside.
In a large bowl, add the crackers and crush using a potato masher or other instrument. Add the ? cup melted butter and stir to moisten the cracker crumbs.
In a large skillet, melt the 3 tbs butter over medium heat.
Place each pork chop in the bowl. Cover with crumbs. Add to the skillet and cook approximately 10 minutes on each side to brown. Turn off the heat, but do not clean the skillet.
Place the pork chops on the baking sheet. Bake 20 minutes, then turn and cook an additional 20 minutes.
Meanwhile, follow the instructions on the basmati rice box and prepare the rice.
Cut off the ends of the starfruit and trim the ribs with a veggie peeler. Cut into 1/2-inch star slices.
In the skillet over medium-high heat, add the remaining 1 tbs of butter and melt. Scrape up any brown bits. Add the orange juice, starfruit slices, brown sugar, cinnamon, nutmeg, salt and pepper. Bring to a boil, then reduce heat to a simmer. Simmer until the sauce is thickened.
Serve pork chops topped with the starfruit sauce over rice.