Pork chops with melon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pork loin or rib chops, 1 inch thick (about 2 lbs.) | |
| ¼ | Honeydew melon, peeled and cut into 4 wedges | |
| ¼ | Cantaloupe, peeled and cut into 4 wedges | |
| Salt and white pepper to taste | ||
| 1 | can | (12 oz.) frozen lemonade concentrate, thawed |
| ½ | cup | Thin strips fresh basil leaves or 2 1/2 tbsp. dried basil leaves |
| ¼ | cup | Olive or vegetable oil |
Directions
BASIL LEMON MARINADE
Prepare Basil Lemon Marinade; reserve ¾ cup for brushing on pork and melon during grilling. Pour remaining marinade over pork in shallow nonmetal dish or resealable plastic bag; turn pork to coat with marinade.
Cover and refrigerate, turning once, at least 1 hour but no longer than 2 hours.
Heat coals or gas grill. Drain pork; discard marinade. Cover and grill pork 4 to 5 inches from medium heat 12 to 16 minutes, turning once and brushing with reserved marinade, until slightly pink when cut near bone.
Add melon and cantaloupe wedges for last 3 to 4 minutes of grilling, turning and brushing 2 to 3 times with reserved marinade, until hot.
Sprinkle pork with salt and white pepper. Serve pork with melon. Yield: 4 servings
(BASIL LEMON MARINADE): Mix all ingredients. Typed in MMFormat by cjhartlin.msn@... Source: On the Grill! Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on Apr 9, 1999
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