Pork Chops with “Carpaccio,” Melon and Asiago

Carpaccio is typically thinly sliced raw meat served as an appetizer. In this dish, a little bresaola, (air-dried beef from northern Italy) goes a long way. To complete the “appetizer for dinner” concept, added honeydew melon and shaved Asiago cheese.

4 servings

Ingredients

Instructions

Heat the oil in a large skillet over medium-high heat.
Season both sides of the pork chops with salt, freshly ground black pepper, and the garlic powder.
Add the pork to the hot pan and cook for 3 to 5 minutes per side, until golden brown and tender.
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)