Aloha Friday Recipe: Sage Grilled Pork Chop with Roasted Papaya Butter

February 22nd, 2008

4 (1- 1 1/2 inch) pork chops
2 tbsp. Sage, fresh, and chopped
2 cloves Garlic, fine chopped
4 tbsp Oil
1 pinch salt & Pepper

For Papaya Butter:
1 Papaya fruit, ripe
1/4 cup Toasted Coconut
1/2 lb. Butter, un-chilled
1 pinch Salt and Pepper

Preheat oven to 375F & 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. Using two tbsp. of butter, butter 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.

Recipe courtesy of MauiHoney’s Hawaiian Recipes