Jamaican Pork with Melon Salsa
You'll find jerk seasoning in the spice aisle of the grocery store or in food specialty shops. Try sprinkling it on skinless, boneless chicken breast halves before grilling.
Ingredients
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1 cup chopped honeydew melon
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1 cup chopped cantaloupe
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1 tablespoon snipped fresh mint
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1 tablespoon honey
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4 teaspoons Jamaican jerk seasoning
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4 boneless pork top loin chops, cut 3/4 to 1 inch thick
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Star anise (optional)
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Fresh mint sprigs (optional)
Directions
1.
For salsa, in a medium bowl combine honeydew, cantaloupe, snipped mint, and honey. Cover and chill until ready to serve or for up to 8 hours.
2.
Sprinkle Jamaican jerk seasoning evenly over both sides of each chop; rub in with your fingers. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until meat juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.) Serve salsa with chops. If desired, garnish with star anise and/or mint sprigs. Makes 4 servings.
Nutrition information
Calories 240, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 77 mg, Sodium 366 mg, Carbohydrate 12 g, Fiber 1 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 48%, Calcium 3%, Iron 7%. Exchanges: Fruit .5, Other Carbohydrate .5, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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