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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I have seen variations of this recipe around for years. This one I found in Linda Larsen’s Guide to Busy Cooks. This recipe works with pork chops and chicken. The grilled melons are a great side to this meal. Ingredients:
6 ounces frozen lemonade or 6 ounces frozen limeade concentrate, thawed |
1/2 cup chopped fresh basil |
2 tablespoons olive oil |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 pork loin chops, 1-inch thick |
1/4 honeydews or 1/4 casaba melon, peeled, cut into 4 wedges |
1/4 cantaloupe, peeled, cut into 4 wedges |
Directions:
1. For this recipe you will need two basting brushes. Be careful not to use the brush for the meat on the melons.
2. In small bowl combine concentrate, basil, salt, and pepper. Drizzle in oil while whisking. Reserve 1/4 cup and set aside for brushing melons. Pour remaining marinade into zip lock heavy duty plastic bag. Add pork chops, seal, refrigerate, and marinate for 1-2 hours.
3. Prepare and pre-heat grill.
4. Drain pork and discard marinade from bag, reserving 1/4 cup marinade for brushing meat. Place pork chops on grill, cover and grill pork 4-5 from medium heat for 12-16 minutes, turning once and brushing 2-3 times with reserved 1/4 cup of meat marinade. Add melon wedges to grill over high heat for last 3 minutes of cooking, turning and brushing 2-3 times with reserved melon marinade until hot. Melons should soften significantly when done.
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