Chef Robin Miller's Pork Chops with "Carpaccio," Melon, & Asiago

Chef Robin Miller's Pork Chops with "Carpaccio," Melon, & Asiago


  • 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 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