Fri 22 Aug, 2003 06:25 pm
SKILLET PORK CHOPS WITH CANTALOUPE BALLS AND GINGER SAUCE
Adapted By BumbleBeeBoogie
1 medium cantaloupe (6-inch diameter)
4 boneless 3/4-inch thick pork loin chops (about 1 pound) trimmed of excess fat
1 teaspoon sesame oil
1 cup canned or frozen (diluted) peach or mango nectar
1 tablespoon finely chopped crystalized ginger
1 tablespoon plus 1 teaspoon cornstarch
3 medium green onions (scallions), sliced diagonally
1/2 cup short, thin sweet red bell pepper strips
2 cups hot cooked rice (no salt added)
Cut the cantaloupe melon in half crosswise; remove seeds. With a 3/4 to 1 inch-melon baller, scoop out balls of melon to yield 2 cups; set aside.
In a large nonstick skillet, quickly brow the pork chops in oil over medium-high heat, about 5 minutes. Add 3/4 cup nectar and ginger; bring to a boil. Reduce the heat; cover and simmer 8 minutes. Remove from heat and remove the pork chops from the skillet and set aside.
Stir together until smooth the cornstarch and remaining 1/4 cup of nectar in a small bowl. Pour the cornstarch mixture into the skillet; add the green onions and red pepper. Cook, stirring constantly, until the mixture thickens. Add the cantaloupe balls and return the pork chops to the skillet; heat and coating the chops with the sauce.
To serve, arrange the pork chops on the cooked hot rice and spoon the sauce and melon balls over both. Garnish with fresh mint leaves, if desired. Serves 4.