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


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


  1. Heat the oil in a large skillet over medium-high heat.
  2. Season both sides of the pork chops with salt, freshly ground black pepper, and the garlic powder.
  3. Add the pork to the hot pan and cook for 3 to 5 minutes per side, until golden brown and tender.
  4. 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



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