Rosemary Citrus Chops
Serves:
Ingredients:
4
Butterfly Pork Chops
1/2
sm
Cantaloupe, cubed
1/2
sm
Honeydew, cubed
1/2
c
Orange juice
1/2
c
Lemon juice
1/2
c
Lime juice
1/3
c
Honey
1/4
c
Onion, minced
1/4
c
Vegetable oil
2
tb
Dijon-style mustard
2
ts
Dried rosemary
1/2
ts
Salt
1/2
ts
Coriander
1/2
ts
Ground nutmeg
1/4
ts
Black pepper
Method:
1.
Arrange pork chops and melons in a glass baking pan.
2.
Combine all ingredients in a small bowl.
Stir well.
Pour over chops and melons.
3.
Cover and refrigerate for at least 2 hours or overnight (preferred); turning frequently.
4.
Remove from marinade.
5.
Grill prok chops over moderate coals until no pink remains (approx 25 min) turning and basting often with marinade.
6.
While chops are grilling, thread melon wedges alternately on 2 skewers (flesh to rind) and grill for the last 10 minutes of cooking time.
Brush with marinade and grill until melon is hot.