Recipes Ingredients Meat & Poultry Pork Recipes Grilled Pork Cutlets with Watermelon-Cucumber Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 21, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 35 mins Servings: 4 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 salad is the cool contrast to sliced chile and grilled pork (chicken works, too). Ingredients 1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups) ½ 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) ½ cup torn or small basil leaves 2 teaspoons nam pla (Asian fish sauce) ¾ teaspoon whole coriander seeds, toasted and ground Juice of 1 lime 8 boneless skinless pork cutlets (2 ½ ounces each), pounded about ⅛ inch thick 1 teaspoon extra-virgin olive oil Coarse salt Directions 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. Rate it Print