Caramelized pork with melon

1. Remove rind and seed from the cantaloupe; chop. Place 2 cups chopped melon in a food processor or blender; add orange juice and process until smooth. Transfer 1/2 cup of the pureed melon to a small mixing bowl; add hoisin. Strain remaining puree and reserve the juice and discarding solids.

2. Sprinkle pork lightly with salt and pepper; brush generously with the hoisin mixture. Heat 1 Tbsp. oil in a 12-inch skillet. Add chops to skillet and cook for 3 to 4 minutes on each side or until well browned and only a trace of pink remains (160 degrees F).

3. Meanwhile combine remaining chopped melon, strained juice, and green onions. Remove chops from skillet; add remaining sauce mixture to skillet. Cook and stir until heated through. Spoon onto serving plates. Top each with a chop. Add melon mixture to skillet to warm slightly. Serve over chops with shredded Napa cabbage. Makes 4 servings