15 minutes
Cook Time
15 minutes
Cooking Level


  • 1 Pure Flavor® Alonna Canary Melon, divided
  • 8 fast fry pork chops
  • 1 mango, diced
  • 2 cups savoy cabbage, thinly sliced
  • ¼ cup orange juice
  • 3 tbsp hoisin sauce
  • 1 tbsp olive oil
  • Green onions, sliced for garnish
  • Salt and pepper, to taste


Step 1

Halve melon and scoop out the seeds. Remove the rind and finely dice.

Step 2

Blend 2 cups of the diced melon and orange juice in food processor until smooth.

Step 3

Transfer 1/2 cup of the pureed melon to a small mixing bowl and add hoisin sauce. Pour over pork to coat.

Step 4

Strain the remaining puree and reserve the juice, discarding the pulp and set aside.

Step 5

Heat olive oil in a large skillet, add pork chops, and season with salt & pepper. Cook pork for 4 minutes on each side or until well browned.

Step 6

Combine the remaining diced melon, mangos, savoy cabbage and strained juice. Season with salt & pepper and toss lightly.

Step 7

Remove the pork from the skillet and add the remaining hoisin mixture. Cook while stirring until thoroughly heated. Spoon onto serving plates.

Step 8

Add melon mixture to skillet to warm slightly.

Step 9

Place pork on serving plates. Add warm melon mixture over pork & garnish with green onions.