- 1 small cantaloupe
- 1/4 cup orange juice
- 3tablespoons hoisin sauce
- 45 - 6 - ounces center-cut pork chops, cut 1/2 inch thick
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2teaspoons vegetable oil
- 6tablespoons thinly sliced green onions (3)
- 2cups shredded napa cabbage
MethodPlace 2 cups of thechopped melon in a food processor or blender; add orange juice, Cover and process until smooth. Transfer 1/2 cup of the pureed melon to a small bowl; stir in hoisin sauce. Strain the remaining pureed melon, reserving the juice and discarding the solids.
- 6 boneless pork top loin chops,* cut 3/4 inch thick (about 2 pounds total)
- 16 1/2- ounce jarmarinated artichoke hearts
- 1teaspoon bottled hot pepper sauce
- 1 1/2 cups chopped tomatoes
- 1/2 cup bottled roasted red sweet peppers, drained and chopped
- 1/4 cup pitted ripe olives, sliced
- 1 smallfresh jalapeno chile pepper, seeded and finely chopped** (optional)
- Fresh oregano (optional)
- Trim fat from chops. Place chops in large resealable plastic bag. Drain artichokes, reserving marinade. Add hot pepper sauce to reserved marinade; pour over chops. Seal bag; turn to coat chops. Place in a shallow dish; marinate in the refrigerator for 15 to 30 minutes.
- For relish:Coarsely chop artichoke hearts. In a medium bowl, combine the chopped artichokes, tomatoes, roasted red peppers, olives, and chile pepper (if using).
- Drain chops, discarding marinade. Place chops on rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until chops are slightly pink in the center and juices run clear (160 degrees F), turning once halfway through grilling.
- Serve chops with relish. If desired, garnish with oregano. Makes 6 servings.
- 1cup chopped honeydew melon
- 1cup chopped cantaloupe
- 1tablespoon snipped fresh mint
- 1tablespoon honey
- 4teaspoons Jamaican jerk seasoning
- 4 boneless pork top loin chops, cut 3/4 to 1 inch thick
- Star anise (optional)
- Fresh mint sprigs (optional)
- For salsa, in a medium bowl combine honeydew, cantaloupe, snipped mint, and honey. Cover and chill until ready to serve or for up to 8 hours.
- Sprinkle Jamaican jerk seasoning evenly over both sides of each chop; rub in with your fingers. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until meat juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) Serve salsa with chops. If desired, garnish with star anise and/or mint sprigs. Makes 4 servings.
- 1 pork tenderloin (1 pound)
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon plus 2 teaspoons chopped fresh rosemary
- 1 medium onion, cut into 1/2-inch pieces
- 1 large sweet red pepper, halved and seeded
- 2 teaspoons plus 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1 teaspoon salt
- Sprinkle pork with 1/4 teaspoon of the pepper, the garlic and 1 tablespoon of the rosemary. Cover and refrigerate 2 hours.
- Prepare a charcoal grill with medium-hot coals or heat a gas grill to medium-high. Coat the grill rack with nonstick cooking spray for grilling. Brush onion and peppers with 2 teaspoons of the oil and grill, turning often, for 8 to 10 minutes, until lightly charred and crisp-tender. Cool vegetables slightly and chop.
- Whisk vinegar, honey, remaining 1/4 teaspoon pepper, remaining 2 teaspoons rosemary and 1/2 teaspoon of the salt in a large bowl. Whisk in remaining 2 tablespoons olive oil. Add chopped onions and peppers. Set aside.
- Sprinkle pork with remaining 1/2 teaspoon salt and grill, turning often, 20 to 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer. Let stand 10 minutes before slicing. Serve pork with relish.