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Jamaican Pork Chops With Melon Salsa

1 cup of chopped honeydew melon
1 cup of chopped cantaloupe
1 tablespoon of snipped fresh mint
1 tablespoon of honey
4 boneless pork top loin chops, cut 3/4- to 1-inch thick
4 teaspoons of purchased or homemade Jamaican jerk seasoning
1 to 2 star anise and/or fresh mint sprigs (optional)

For salsa, in a medium bowl combine honeydew, cantaloupe, snipped mint, and honey. Cover and refrigerate up to 8 hours or until ready to serve.
Trim fat from chops. Rub both sides of the chops with Jamaican jerk seasoning. Grill chops on the rack of an uncovered grill directly over medium heat for 8 to 12 minutes or until chops are slightly pink in center and juices run clear. Serve the salsa with chops. If desired, garnish with star anise and/or mint sprigs. Makes 4 servings.
For homemade Jamaican jerk seasoning, combine 1 teaspoon crushed red pepper; 1/2 teaspoon ground allspice; 1/4 teaspoon curry powder; 1/4 teaspoon coarsely ground black pepper; 1/8 teaspoon dried thyme, crushed; 1/8 teaspoon ground red pepper; and 1/8 teaspoon ground ginger.

Also see Stuffed Pork Chops

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