Grilled Pork Cutlets with Watermelon-Cucumber Salad

Grilled Pork Cutlets with Watermelon-Cucumber Salad
Prep Time:
30 mins
Total Time:
35 mins

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).


  • 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


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

  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.

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