Caramelized pork with melon recipe

Ingredients

• 1 small cantaloupe
• ¼ cup orange juice
• 3 tablespoons hoisin sauce
• 4 pork loin rib chops, cut ½ inch thick
• Salt and ground black pepper
• 1 tablespoon vegetable oil
• 3 green onions or scallions, thinly sliced
• Shredded napa cabbage (optional)

1. Remove rind and seeds from cantaloupe; chop. In a food processor or blender combine 2 cups of the chopped melon and orange juice. Cover and process or blend until smooth. Transfer ½ cup of the pureed melon to a small bowl; stir in hoisin sauce. Strain remaining puree and reserve the juice; discard solids.
2. Sprinkle chops lightly with salt and pepper; brush generously with some of the hoisin mixture. In a very large skillet heat oil over medium-high heat. Add chops to skillet; cook for 6 to 8 minutes or until well browned and only a trace of pink remains (160°F), turning once. Remove chops from skillet.
3. Meanwhile, combine the remaining chopped melon, the strained juice, and the green onions; set aside.
4. For sauce, add the remaining hoisin mixture to skillet; cook and stir until heated through. Spoon sauce onto serving plates. Top each with a chop. Add chopped melon mixture to skillet to warm slightly; spoon over chops. If desired, serve with shredded napa cabbage.