Directions

1. In small saucepan, combine pureed melon, honey, lime juice, butter and curry powder. Stir over medium heat until butter is melted. Remove from heat. Brush chop surfaces with sauce.
2. Beat together cream cheese, milk, and some of the sauce until smooth and of desired consistency. Set aside.
3. In a covered grill, over indirect heat, grill chops, basting often with sauce and turning once, about 12-15 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Transfer to serving platter and keep warm. Brush melon slices with remaining basting sauce and grill directly over coals, about 2 minutes on each side.
4. To serve, place a chop on a slice of melon, garnish with a dollopof cream cheese mixture and dust lightly with nutmeg.