Late summer bring fresh melons at their
most flavorful. Grilled melon with chops create something different.
Serve with a combination of farmer market fresh vegetables grilled
or served raw with dip.
Honey-Lime
Chops with Melon
1 pound boneless loin
roast, sliced into 4 equal pieces
1/2 cup melon (cantaloupe or honeydew), pureed
2 tablespoons honey
1/4 cup lime juice
2 tablespoons butter
1/8 teaspoon curry powder
3 ounces cream cheese, softened
2-4 tablespoons milk
4 (1/2-inch) thick slices cantaloupe or honeydew, peeled
In small saucepan, combine
pureed melon, honey, lime juice, butter and curry powder. Stir
over medium heat until butter is melted. Remove from heat. Brush
chop surfaces with sauce.
Beat together cream cheese,
milk, and some of the sauce until smooth and of desired consistency.
Set aside.
In a covered grill, over
indirect heat, grill chops, basting often with sauce and turning
once, about 15 minutes. Transfer to serving platter and keep
warm. Brush melon slices with remaining basting sauce and grill
directly over coals, about 2 minutes on each side.
To serve, place a chop
on a slice of melon, garnish with a dollopof cream cheese mixture
and dust lightly with nutmeg.
