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Chef Robin Miller's Pork Chops with "Carpaccio," Melon, & Asiago
Chef Robin Miller's Pork Chops with "Carpaccio," Melon, & Asiago
Ingredients:
  • 1 tablespoon olive oil
  • 4 boneless pork loin chops
  • ½ teaspoon garlic powder
  • 2 cups thinly sliced honeydew melon
  • 4 ounces bresaola, sliced paper thin
  • ¼ cup shaved Asiago or Parmesan cheese

Serves 4

Carpaccio is typically thinly sliced raw meat served as an appetizer. In this dish, I like to use bresaola, or air-dried beef from Northern Italy. It's incredibly flavorful and a little goes a long way. To complete the "appetizer for dinner" concept, I added honeydew melon and shaved Asiago cheese. Note about bresaola: Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple. It is made from top round and is lean and tender with a sweet, musty smell. Instructions:

  1. Heat the oil in a large skillet over medium-high heat (or brush the oil on a grill pan).
  2. Season both sides of the pork chops with salt, freshly ground black pepper, and garlic powder.
  3. Add the pork to the hot pan and cook 3 to 5 minutes per side, until golden brown and tender. Transfer to a serving platter and top with melon, bresaola, and shaved Asiago cheese.


For more with chef Robin Miller, please visit www.robintakes5.com and pick up a copy of her cookbook, "Robin Takes 5."

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Chef Robin Miller's creates two main dishes out of traditional appetizer recipes

Chef Robin Miller's creates two main dishes out of traditional appetizer recipes by cooking Pork Chops with Carpaccio and Caprese salad in Wonton cups.