Wednesday, July 13, 2011

Cantaloupe Glazed Pork Chops

Ok so I was craving for some honey dew melons, but I bought cantaloupes instead. I always get those two mixed up. All I remember is that one is green and one is orange hahaha. Anywho...I ended up buying 2 cantaloupes and had to find ways to use them up. I'm not a big fan of them. Well, my dear husband tried hard to eat most of them, but there were still some left. I decided to make a cantaloupe glaze for my pork chops. Have no idea how it would turn out...I never even heard of such thing. Took one deep breath and started making a glaze. Glazed my pork chops and ending results.....well it was great!! It was more than great....I loved it!!! The pork chops were sweet, but not so sweet...sweet enough to taste the cantaloupes. I'm so glad I wrote down the recipe....definitely going to try this recipe again!! It will be one of my family's recipe.

I paired this meal up with a box of potato au gratin and sauteed mushrooms and onions. I had to cheat on the potato au neighbors were moving so they gave it to me along with other boxed foods and so I thought I'd use it. To be was weird using box meals. I haven't used them for a year and I can honestly say, homecooked meals are better. But saved me some work.

1/2 cup already pureed cantaloupes
3 Tbsp honey
1/4 cup pineapple juice
1 Tbsp ketchup

Combine all ingredients into a saucepan. Bring to a boil and then lower heat to let it reduce and thicken. This will take awhile (15-20 mins), but keep watch and stir sauce so it don't burn. Once reduced, set aside and let cool.

(To puree cantaloupes, all you do is blend diced cantaloupes until it's like the texture of apple sauce. My blender was a strong blender so I didn't have to use water to help puree it, but if you need to add water then add alittle. Of course adding water means simmering the sauce a bit longer.)

4 t-bone pork chops
2 Tbsp oil
Salt and pepper

Heat a pan on medium heat and add in the oil. Salt and pepper both sides of the pork chops. Once the oil is hot, carefully lay the pork chops in the pan. You want the pan to sizzle when adding the pork chops so that it can give a nice sear on the outsides, sealing in the juice on the inside. Leave it alone for a few minutes allowing it to brown nicely. Once the pork chops are browned, flipped them over and do the same. Once both sides are nicely browned, take them out and set them on paper towels and pat dry.

Preheat the oven for 450 degrees. Glaze the pork chops on both sides and bake in the oven for 7 minutes. Glaze them again and continue baking for 4 minutes.

(I was able to prepare the boxed potato au gratin, have it baked in the oven and bake the pork chops at the last 10 minutes. Both turned out great and it was good planning. While they were baking, I was able to slice up an onion and mushrooms and sautee them in butter. Everything was nicely done and ready to serve at the same time. Great planning huh!)

**You can see the cantaloupe glaze**


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