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Caramelized Pork with Melon

Makes: 4 servings
Start to Finish 22 mins
Caramelized Pork with Melon
  • 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)

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,
  • cal. (kcal) 327,
  • Fat, total (g) 10,
  • chol. (mg) 117,
  • sat. fat (g) 2,
  • carb. (g) 19,
  • Monounsaturated fat (g) 3,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 2,
  • sugar (g) 16,
  • pro. (g) 39,
  • vit. A (IU) 4665,
  • vit. C (mg) 1,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 452,
  • Potassium (mg) 969,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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