Chef Robin Miller's Pork Chops with "Carpaccio," Melon, & Asiago
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.
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
For more with chef Robin Miller, please visit www.robintakes5.com and pick up a copy of her cookbook, "Robin Takes 5."
Heat the oil in a large skillet over medium-high heat (or brush the oil on a grill pan).
Season both sides of the pork chops with salt, freshly ground black pepper, and garlic powder.
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.
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