- 4
Ingredients
- 1 small cantaloupe
- 1/4 cup orange juice
- 3 tablespoons hoisin sauce
- 4 center-cut pork chops, 1/2 inch thick
- Salt
- Ground black pepper
- 1 tablespoon cooking oil
- 3 green onions, thinly sliced
- Shredded Napa cabbage (optional)
Preparation
Step 1
1. Remove rind and seed from cantaloupe; chop. Place 2 cups chopped melon in a food processor or blender; add orange juice and process or blend until smooth. Transfer 1/2 cup of the pureed melon to a small mixing bowl; add hoisin sauce. Strain remaining puree and reserve the juice, discarding solids.
2. Sprinkle pork lightly with salt and pepper; brush generously with the hoisin mixture. Heat oil in a 12-inch skillet. Add chops to skillet; cook for 3 to 4 minutes on each side or until well browned and only a trace of pink remains (160 degrees F).
3. Meanwhile, combine remaining chopped melon, strained juice, and green onions. Remove chops from skillet; add remaining hoisin mixture to skillet. Cook and stir until heated through. Spoon onto serving plates. Top each with a chop. Add melon mixture to skillet to warm slightly; serve over chops. If desired, serve with shredded Napa cabbage.
Nutrition Facts (Caramelized Pork with Melon) Servings Per Recipe 4,
Calories 327,
Protein (gm) 39,
Carbohydrate (gm) 19,
Fat, total (gm) 10,
Cholesterol (mg) 117,
Saturated fat (gm) 2,
Monosaturated fat (gm) 3,
Polyunsaturated fat (gm) 3,
Dietary Fiber, total (gm) 2,
Sugar, total (gm) 16,
Vitamin A (IU) 4665,
Vitamin C (mg) 1,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 11,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 44,
Cobalamin (Vit. B12) (µg) 1,
Sodium (mg) 452,
Potassium (mg) 969,
Calcium (DV %) 50,
Iron (DV %) 1,
Percent Daily Values are based on a 2,000 calorie diet