Pork Chops with “Carpaccio,” Melon and Asiago

Photo by Ben Pieper
  • Yield: 4 servings
  • Prep: 10 to 15
  • Cook: 10 mins


1tablespoon olive oil
4pieces boneless pork loin chops (about 5 ounces each)
1/2teaspoon garlic powder
2cups cubed honeydew melon
4ounces bresaola, sliced paper-thin
1/4cup 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

Nutritional Info *per serving

  • Calories 361
  • Fat 13g
  • Saturated Fat 4g
  • Cholesterol 129mg
  • Sodium 476mg
  • Carbohydrate 8g
  • Fiber 1g
  • Protein 44g