Skip to main content
Epicurious
Bon Appétit

Pork Cutlets with Cantaloupe Salad

By Claire Saffitz

4.1

(7)

Image may contain Plant Food Produce Sprout Vegetable and Bean Sprout
Photo by Alex Lau

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

Recipe information

  • 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)

Preparation

  1. 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.

TagsCutletPorkMeatCantaloupeMelonFruitMainDinnerDairy FreeGluten FreeEasyGrillingSummerBon Appétit

See Related Recipes and Cooking Tips

Read More
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Pork Dinakdakan
Braise tender pork belly in soy and vinegar, then grill with shishito peppers and toss with ginger and a tangy dressing for bold, savory Filipino dinakdakan.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.