• 4 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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).

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  • 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; 10 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 3 g monounsaturated fat; 117 mg cholesterol; 452 mg sodium. 969 mg potassium; 19 g carbohydrates; 2 g fiber; 16 g sugar; 39 g protein; 0 g trans fatty acid; 4665 IU vitamin a; 1 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 1 mcg vitamin b12; 50 mg calcium; 1 mg iron;

Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1