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© Meredith Corporation. All rights reserved. Used with permission.
In a food processor or blender, combine 2 cups of the chopped melon and orange juice. Cover and process or blend until smooth. Transfer 1/2 cup of the pureed melon to a small bowl; stir in hoisin sauce. Strain remaining puree and reserve the juice; discard solids.
Sprinkle chops with salt and pepper; brush generously with some of the hoisin mixture. In a very large skillet, heat oil over medium-high heat. Add chops to skillet; cook for 6 to 8 minutes or until well browned and only a trace of pink remains (160°F), turning once. Remove chops from skillet.
Meanwhile, combine the remaining chopped melon, the strained juice and the green onions; set aside.
For sauce, add the remaining hoisin mixture to the skillet; cook and stir until heated through. Spoon sauce onto serving plates. Top each with a chop. Add chopped melon mixture to skillet to warm slightly; spoon over chops. If desired, serve with shredded napa cabbage.