SEVEN OR LESS
Melon, jerk flavor spice up chops

Associated Press

Jerk seasoning adds zest to Jamaican Pork Chops With Melon Salsa. This low-fat recipe is among 208 in "Low-Carb Cooking." Associated Press

The recipe is among 208, ranging from appetizers to salads, eggs, cheese, meat, poultry and fish, in a new Better Homes and Gardens special-interest publication, "Low-Carb Cooking" ($4.99). The recipes are also billed as low-fat and low-calorie, and this one takes less than half an hour to prepare.

That sounds about right for carefree summer dining — it takes 15 minutes' preparation time and 10 minutes on the grill.

Jamaican Pork Chops With Melon Salsa

• 1 cup chopped honeydew melon
• 1 cup chopped cantaloupe
• 1 tablespoon snipped fresh mint
• 1 tablespoon honey
• 4 teaspoons Jamaican jerk seasoning
• 4 boneless pork top loin chops, cut 3/4 to 1 inch thick (about 1 pound total)
• Fresh mint sprigs (optional)

For melon salsa, in a medium bowl, combine honeydew, cantaloupe, snipped mint and honey. Cover and chill until ready to serve or up to 8 hours.

Trim fat from chops. Sprinkle Jamaican jerk seasoning evenly over both sides of each chop; rub in with your fingers. Place chops on the rack of an uncovered grill directly over medium coals. Grill for 11 to 14 minutes, or until done and juices run clear (160 F), turning once halfway through grilling.

Serve melon salsa with grilled chops. If desired, garnish with mint sprigs.

Makes 4 servings.

Per serving: 201 cal., 5 g total fat (2 g saturated), 62 mg chol., 354 mg sodium, 12 g carbo., 1 g fiber, 25 g pro.