2 pork chops,
1 cup sliced ripe papaya,
1/4 cup cherries, seeds removed,
1 tbsp. butter,
1 tbsp. sugar,
1 tbsp. chopped onion,
1 tbsp. fresh lemon juice,
1 oz. teriyaki sauce,
sea salt and freshly ground black pepper to taste.
Recipe: Season the pork chops and grill them to the desired doneness. In a frying pan, heat the butter and add the chopped onion, cherries and papaya. Cook until soft and add the sugar, teriyaki sauce, lemon juice and seasoning to taste. If needed, add some starch and water to the sauce. Serve the cherry and papaya sauce over the grilled pork chops. I served the grilled pork chop with roasted beans, roasted baby eggplants and white asparagus for side dish.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.