Grilled Pork Chops with Two-Melon Salsa from Cooking Light July 2010

Grilled Pork Chops with Two-Melon Salsa with Garlic Toast from Cooking Light July 2010

This was simple and yummy! I cannot wait to make it again. I did the salsa prep the day prior to save time on a busy weeknight. 

Salsa:
1 cup chopped seedless watermelon
1 cup chopped honeydew melon
3 tablespoons finely chopped sweet onion
1 tablespoon finely chopped jalapeno pepper
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/8 teaspoon salt

Pork Chops:
2 teaspoons canola oil
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut pork chops, trimmed
cooking spray

1. to prepare salsa, combine first 7 ingredients, set aside.
2. to prepare pork chops, heat a grill pan* over medium-high heat. Combine oil and next 4 ingredients (through black pepper) in a small bowl. Rub oil mixture over both sides of pork chops. Coat pan with cooking spray. Add pork chops to pan; 4 minutes on each side or until desired degree of doneness. Serve with salsa. Yield: 4 servings (serving size: 1 pork chop and 1/2 cup salsa).

*I do not own a grill pan (yet) so I used the George Foreman for the pork chops.

Garlic Texas Toast:
Preheat oven to 375degrees. Combine 1 tablespoon melted butter and 1 minced garlic glove in a small bowl. Brush 1 side of each of 4 (1 1/2-ounce) slices country sourdough bread with butter mixture. Place bread on a baking sheet; bake at 375 degrees for 8 minutes or until lightly browned.

substitutions:
use any fruit you like in place of the melons - peaches, pineapple or mango.