No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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).

  • yield: Serves 4

advertisement

advertisement

Ingredients

  • 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; ethnicfoodsco.com)
  • 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

Directions

  1. Step 1

    Heat grill to high. Toss together water- melon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.

  2. Step 2

    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.

Source
Martha Stewart Living, July 2011

advertisement

advertisement

Reviews (1)

  • el81 1 Aug, 2014

    The salad is fresh and light with the perfect amount of heat. The slices of jalapeno make them easy to avoid if you want less spicy, but the oils from the jalapeno still give a pleasant amount of heat to the rest of the salad. I used half the amount of fish sauce because I was, quite frankly, afraid of it. :) It turned out great.