Recipe for Jamaican Pork with Melon Salsa

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Yield:

Ingredients:

Amount	Ingredient
	The jerk cooks of Jamaica may use dry rubs or wet marinades but the central
	ingredient in all jerk seasoning is allspice (along with fiery Scotch bonnet
	chilies and thyme), which grows in abundance on the sunny island.
1 cup	chopped honeydew melon
1 cup	chopped cantaloupe
1 tbl	snipped fresh mint
1 tbl	honey
4 x	boneless pork top loin chops, cut to 1 inch thick
4 tsp	Jamaican jerk seasoning

Instructions:

Instructions: For salsa, in a bowl combine honeydew, cantaloupe, the 1 tablespoon mint, and the honey. Cover and refrigerate until ready to serve.

Trim fat from chops. Rub both sides of the chops with Jamaican jerk seasoning. Grill chops on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until the chops are slightly pink in center and juices run clear. Serve salsa with chops. If desired, garnish with star anise or additional mint.

Serves 4

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