Name: Pork Cutlets with Cantaloupe Salad
Yield: Serves 4
Ingredients: 4 (1/2-inch–thick) pork cutlets; Kosher salt; 1 cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided); 4 tablespoons fresh lime juice, divided; 2 tablespoons olive oil; 4 scallions, thinly sliced; 1 red chile, thinly sliced; 1/4 cup chopped cilantro; 2 tablespoons fish sauce; Crushed salted, roasted peanuts (for serving)

A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.

Ingredients

Serves 4

4 (1/2-inch–thick) pork cutlets

Kosher salt

1 cup coarsely grated cantaloupe, plus 2 cups thinly sliced (divided)

4 tablespoons fresh lime juice, divided

2 tablespoons olive oil

4 scallions, thinly sliced

1 red chile, thinly sliced

1/4 cup chopped cilantro

2 tablespoons fish sauce

Crushed salted, roasted peanuts (for serving)

Preparation

Step 1
Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 Tbsp. lime juice, and oil. Seal bag and toss to coat; chill 1 hour.
Step 2
Prepare a grill for medium-high heat. Remove pork from marinade and grill, turning, until browned and cooked through, about 4 minutes; transfer to a platter.
Step 3
Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.

Leave a Review

Reviews (7)

@MSANZA FROM WILMINGTON, NC The ingredients list indicates the quantity of cantaloupe is divided. You use the grated cantaloupe in the marinade and the thinly sliced cantaloupe in the salad. For clarity, the directions probably should indicate to discard the marinade.
- Anonymous
- Fairfax, VA
- 7/29/2017
this was amazing. I used a pork loin. Everyone loved it....
- dotty
- Bernardsville, NJ
- 7/26/2017
Marinate cantaloupe with pork, then only cook pork? Isn't cantaloupe contaminated from touching raw meat? Please advise.
- msanza
- Wilmington, NC
- 7/23/2017
I love cantaloupe and this sounds delicious but how do you grate them without it getting all mushy?
- Anonymous
- Canada
- 7/22/2017
To MQF1 from Westfield, NY, the red ingredient in the picture is the sliced chile, not cherry tomatoes!
- Anonymous
- St. Petersburg has, FL
- 7/22/2017
Had some melon from the garden and some from a friend - also had some pork cutlets. Added cherry tomatoes (like in the picture). It was raining so I sauteed the cutlets on the stove in olive oil- just a couple minutes on each side. Turned out really well loved the "salad." I roasted the peanuts before adding to the salad- I think they made the dish.
- Anonymous
- Westfield, NY
- 9/18/2016
Made this recently with a golden boy melon instead of a cantaloupe. Sliced a pork tenderloin and pounded the slices to make the cutlets. Fast, fresh, and delicious - perfect for entertaining on a warm night!
- cvillecook
- 7/22/2016