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What’s Cooking at Wasatch: Grilled Pork Chops, Prosciutto Melon, Portobello Mushrooms, and Watermelon Salad

Wasatch Crest’s Head Chef, Mirza is grilling pork chops, sauteeing portobello mushrooms, wrapping sliced melon with prosciutto, and tossing together watermelon salad for a perfect summertime meal. You can watch Mirza’s cooking tutorial here. The complete recipe is below.

Ingredients

*Makes a meal for four

  • 4 Porkchops
  • 1 gallon of water
  • 1 cup of salt
  • 1 cup of brown sugar
  • 1 cinnamon stick
  • 1 bay leaf
  • 4 cloves of garlic
  • 4 portabello mushrooms
  • Balsamic reduction
  • 4 slices of Munster cheese
  • 1 cantaloupe
  • 6-10 slices of prosciutto
  • 2 cups of cubed watermelon
  • 6 cups of arugula
  • 1/4 cup of chopped walnuts
  • 1/4 cup of goat cheese

Recipe

Prosciutto Melon

Cutaway the rind of the cantaloupe. Then, slice the cantaloupe into long half-moon spears. Wrap the slices with prosciutto.

Pork Chops

Make a brine for the pork chops by combining water, salt, brown sugar, cinnamon stick, bay leaf, and garlic in a large container. Add pork chops to the brine, and allow them to brine overnight. Once finished brining, grill the pork chops until they reach an internal temperature of 155 degrees Fahrenheit.

Portobello Mushrooms

Remove and discard the mushroom stems. Then remove the gills on the underside of the caps by gently scraping them away with a spoon. Heat the portobello mushrooms with olive oil in a sauté pan for 15 minutes, flipping frequently. When cooked, top with sliced Munster cheese and drizzle with balsamic reduction. Turn off the heat and cover the pan to allow the cheese to melt.

Watermelon Salad

Place the arugula into a salad bowl. Cutaway the rind of the watermelon. Then, slice the watermelon into bite-size cubes. Top the arugula with the watermelon pieces. Add chopped walnuts, goat cheese crumbles, and drizzle with balsamic reduction.

Plate all of this scrumptious summertime cuisine, and dig in!

About the Author

Head Chef, Mirza Miljkovic, brightens the treatment experience at Wasatch Crest with his worldly cuisine and gregarious nature. Mirza learned to cook over twenty years ago in Bosnia and Herzegovina, where he is originally from. He’s spent the last twenty years in Utah, where he spends his free time fishing, hiking, and hunting. Mirza keeps a rotating menu at Wasatch Crest, so clients rarely eat the same dish twice. His signature paella is renowned among Wasatch Crest staff, clients, and alumni. Mirza enjoys being surrounded by the mountain landscape and working with the caring and friendly team at Wasatch Crest.

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