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Photo of Chargrilled pork with papaya salsa by WW

Chargrilled pork with papaya salsa

5 - 6
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Sweet papaya pairs perfectly with grilled pork and spicy red chilli.


Trimmed pork forequarter chop

560 g, (buy 4 x chops), fat trimmed

Canola oil

1 tsp

Paw paw or papaya

350 g, peeled, seeded, chopped

Fresh red chilli

1 whole, seeded, finely chopped

Lime juice

1 tbs


½ clove(s), crushed

Fresh coriander

¼ cup(s), finely chopped

Red onion

¼ small, finely chopped

Olive oil

3 tsp


  1. Preheat a chargrill or barbecue over medium-high heat. Brush the pork with the vegetable oil and season with salt and pepper. Cook the pork for 5 minutes each side or until lightly charred and cooked through.
  2. Meanwhile, combine the papaya, chilli, lime, garlic, coriander, onion and olive oil in a medium bowl. Season with salt and pepper, and gently toss to combine. Serve the pork with the papaya salsa.


SERVING SUGGESTION: a green salad with steamed snow peas and steamed cobs of corn.TIP: For a different flavour, use 600g lean chicken thigh fillet instead of the pork chops.