Rating: 2.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
  • 4 Ratings

Take your everyday pork chop up a notch by pairing with melon, cabbage, and green onions.

Source: Better Homes and Gardens


Recipe Summary

6 mins
22 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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°F).

  • 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

327 calories; fat 10g; cholesterol 117mg; saturated fat 2g; carbohydrates 19g; mono fat 3g; poly fat 3g; insoluble fiber 2g; sugars 16g; protein 39g; vitamin a 4664.7IU; vitamin c 0.6mg; thiamin 0.7mg; riboflavin 0.4mg; niacin equivalents 10.7mg; vitamin b6 1mg; folate 44.4mcg; vitamin b12 0.8mcg; sodium 452mg; potassium 969mg; calcium 50.5mg; iron 1.4mg.