Grilled Pork Cutlets with Watermelon-Cucumber Salad
We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber are the cool contrast to sliced chile and grilled pork (chicken works, too).
Martha Stewart Living, July 2011
- Prep Time 30 minutes
- Total Time 35 minutes
- Yield Serves 4
- 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
- 1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
- 1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
- 1/2 cup torn or small basil leaves
- 2 teaspoons nam pla (Asian fish sauce; <a href="http://ethnicfoodsco.com" target="_blank">ethnicfoodsco.com</a>)
- 3/4 teaspoon whole coriander seeds, toasted and ground
- Juice of 1 lime
- 8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
- 1 teaspoon extra-virgin olive oil
- Coarse salt
- Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
- Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.
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