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Carried Pork Steak With Melon Recipe
|Butter/Margarine||1⁄4 Pound (About 1/2 Cup)|
|Curry powder||2 Teaspoon|
|Finely chopped chutney||2 Tablespoon (Major Gray's)|
|Lemon juice||2 Tablespoon|
|Pork leg steak||3 Pound, cut 1 1/2 inches thick|
|Cantaloupe||1 Large, peeled, cut crosswise into 1/2 inch thick rings and seeded|
Serving size: Complete recipe
Calories 4528 Calories from Fat 2240
% Daily Value*
Total Fat 252 g387.2%
Saturated Fat 120.1 g600.6%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 799 mg33.3%
Total Carbohydrates 362 g120.7%
Dietary Fiber 39.4 g157.7%
Sugars 315.5 g
Protein 261 g521.7%
Vitamin A 2780.6% Vitamin C 2477.9%
Calcium 43.7% Iron 63.3%
*Based on a 2000 Calorie diet
Brush pork steak and cantaloupe with part of the butter mixture.
Place meat on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, basting occasionally with butter mixture and turning several times, until meat is well browned on outside and no longer pink near bone; cut to test (15 to 20 minutes).
During last 5 minutes of cooking, arrange cantaloupe rings on grill.
Cook, brushing occasionally with butter mixture and turning once, until heated through