Pork Chops with “Carpaccio,” Melon and Asiago
- Yield 4 servings
- Prep 10 to 15
- Cook 10 mins
Carpaccio is typically thinly sliced raw meat served as an appetizer. In this dish, a little bresaola, (air-dried beef from northern Italy) goes a long way. To complete the “appetizer for dinner” concept, added honeydew melon and shaved Asiago cheese.
Photo by Ben Pieper
Ingredients
- 1 tablespoon olive oil
- 4 pieces boneless pork loin chops (about 5 ounces each)
- 1/2 teaspoon garlic powder
- 2 cups cubed honeydew melon
- 4 ounces bresaola, sliced paper-thin
- 1/4 cup shaved Asiago or Parmesan cheese
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Season both sides of the pork chops with salt, freshly ground black pepper, and the garlic powder.
- Add the pork to the hot pan and cook for 3 to 5 minutes per side, until golden brown and tender.
- Transfer to a serving platter and top with the melon, bresaola, and shaved Asiago cheese.
— From Robin Takes 5: 500 Recipes, 5 Ingredients or Less, 500 Calories or Less, for 5 Nights/Week at 5:00 PM / Andrews McMeel Publishing
