1 cup chopped honeydew melon
1 cup chopped cantaloupe
1 tablespoon snipped fresh mint
1 tablespoon honey
4 boneless pork top loin chops, cut 3/4 to 1 inch thick
4 teaspoons purchased or homemade Jamaican jerk seasoning
star anise and/or fresh mint sprigs, optional
For salsa, in a medium bowl combine honeydew, cantaloupe, snipped mint, and honey. Cover and refrigerate up to 8 hours or until ready to serve.
Trim fat from chops. Rub both sides of the chops with Jamaican jerk seasoning. Grill chops on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until chops are slightly pink in center and juices run clear. Serve the salsa with chops. If desired, garnish with star anise and/or mint sprigs. Makes 4 servings.
For homemade Jamaican jerk seasoning, combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed; 1/8 teaspoon ground red pepper; and 1/8 teaspoon ground ginger.
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