Carried Pork Steak With Melon
|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|
Melt butter in a small pan over medium heat; stir in curry powder, chutney, and lemon juice.
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