Betty Crocker's Great Grilling cookbook shares a recipe! A can of lemonade makes the marinade a snap to mix, and the grilled melon wedges add a twist to grilled pork chops.
can (12 oz) frozen lemonade concentrate, thawed
cup fresh or 2 1/2 tablespoons dried basil leaves
cup olive or vegetable oil
pork loin or rib chops, 1 inch thick (2 lb)
honeydew melon, peeled and cut into 4 wedges
cantaloupe, peeled and cut into 4 wedges
Salt and pepper to taste
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.
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.
Sprinkle pork with salt and pepper. Serve pork with melon.
To sliver basil easily, stack about 5 large leaves at a time, roll them lengthwise and cut with a sharp knife into thin slices.
Using an instant-read thermometer is a great way to tell when pork chops are done. When inserted in the center of the pork, the thermometer should read 160°F for medium or 170°F for well done. You can find this type of thermometer in the utensil section of your supermarket or at a kitchen store.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- 65 mg
- 110 mg
- Total Carbohydrate
- 53 g
- Dietary Fiber
- 1 g
- 24 g
- Vitamin A
- Vitamin C
Exchanges:3 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.