Honey-Lime Chops with Melon
Late summer bring fresh melons at their most flavorful. Grilled melon with chops create something quite extraordinary. Serve with a combination of farmer market fresh vegetables grilled, or served raw with dip.
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 to 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.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 352 calories Protein 28 grams Fat 20 grams Sodium 182 milligrams Cholesterol 105 milligrams.
Recipe provided courtesy of National Pork Board.