Basil-Lemon Pork Chops with Melon

 

1

can (12 oz) frozen lemonade concentrate, thawed

1/2

cup fresh or 2 1/2 tablespoons dried basil leaves

1/4

cup olive or vegetable oil

4

pork loin or rib chops, 1 inch thick (2 lb)

1/4

honeydew melon, peeled and cut into 4 wedges

1/4

cantaloupe, peeled and cut into 4 wedges

Salt and pepper to taste

• 1 In small bowl, mix lemonade concentrate, basil and oil until well blended; reserve 3/4 cup for brushing on pork and melon during grilling. In shallow nonmetal dish or resealable food-storage plastic bag, pour remaining mixture over pork; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 1 hour but no longer than 2 hours.
• 2 Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain pork; discard marinade. Place pork on grill rack. Cover and grill pork over medium heat 12 to 16 minutes, turning once and brushing with reserved marinade, until pork is no longer pink in center. 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.
• 3 Sprinkle pork with salt and pepper. Serve pork with melon.