Caribbean Salad with Pork and Melon

For the dressing:

1 tsp. Caribbean jerk seasoning

2 T. white wine vinegar

1 T. olive oil

For the salad:

1 lb. boneless pork chops

1 T. Caribbean jerk seasoning

1 T. butter

1 T. oil

6 cups salad greens

½ bell pepper, cut into thin strips

½ small cantaloupe, peeled and seeded, cubed

To make the dressing: Place all dressing ingredients in a jar that has a tight-fitting lid and shake well. Refrigerate until serving time.

To prepare the pork: Rub the pork chops on both sides with jerk seasoning. In a skillet, melt the butter and oil until hot; add the pork. Cook over medium heat, turning occasionally, until browned and cooked through, about 15 minutes. Remove from heat and slice the pork in thin strips.

To assemble the salad: Toss the salad greens, pork, bell pepper, and cantaloupe together with the dressing and serve immediately.

Serves 4 to 6.