Recipe - Pork Chops With Melon

4 Pork loin or rib chops, 1
inch thick (about 2 lbs.)
One fourth Honeydew melon, peeled and
cut into 4 wedges
One fourth Cantaloupe, peeled and cut
into 4 wedges
Salt and white pepper to
taste

BASIL LEMON MARINADE
1 cn (12 oz.) frozen lemonade
concentrate, thawed
One half cup Thin strips fresh basil
leaves or 2 One half tbsp. dried
basil leaves
One fourth cup Olive or vegetable oil

Prepare Basil Lemon Marinade; reserve Three fourths cup for brushing on pork and
melon during grilling. Pour remaining marinade over pork in shallow
nonmetal dish or resealable plastic bag; turn pork to coat with marinade.
Cover and refrigerate, turning once, at least 1 hour but no longer than 2
hours.

Heat coals or gas grill. Drain pork; discard marinade. Cover and grill
pork 4 to 5 inches from medium heat 12 to 16 minutes, turning once and
brushing with reserved marinade, until slightly pink when cut near bone.
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 white pepper. Serve pork with melon. Yield: 4
servings

(BASIL LEMON MARINADE): Mix all ingredients. Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: On the Grill!

Posted to MMRecipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999