Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Honey | 1 tbsp (21g) | 64 |
| Cantaloupe | 1 cup diced (160g) | 53 |
| Melon | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup chopped honeydew melon
- 1 cup chopped cantaloupe
- 1 tablespoon snipped fresh mint
- 1 tablespoon honey
- 4 teaspoons Jamaican jerk seasoning
- 4 boneless pork top loin chops, cut ¾ inch to 1 inch thick
- fresh mint sprigs, optional
Directions
For melon salsa, in a medium bowl, combine honeydew, cantaloupe, snipped mint and honey.
Cover and chill until ready to serve or up to 8 hours.
Trim fat from chops.
Sprinkle Jamaican jerk seasoning evenly over both sides of each chop; rub in with your fingers.
Place chops on the rack of an uncovered grill directly over medium coals.
Grill for 11 minutes to 14 minutes, or until done and juices run clear (160°F), turning once halfway through grilling.
Serve melon salsa with grilled chops.
If desired, garnish with mint sprigs.