Pork Cutlets with Cantaloupe Salad

Ingredients for Pork Cutlets with Cantaloupe Salad

• 4 (1/2-inch–thick) pork cutlets

• Kosher salt

• 150g coarsely grated cantaloupe, plus 300g thinly sliced (divided)

• 60ml fresh lime juice, divided

• 2 tablespoons olive oil

• 4 spring onions, thinly sliced

• 1 red chilli, thinly sliced

• 1/4 cup chopped coriander

• 2 tablespoons fish sauce

• Crushed salted, roasted peanuts (for serving)

Prick pork cutlets all over with a fork; season with salt. Transfer to a large resealable plastic bag; add coarsely grated cantaloupe, 2 tablespoons lime juice, and oil. Seal bag and toss to coat; chill 1 hour.

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.

Toss together spring onions, chilli, thinly sliced cantaloupe, coriander, fish sauce, and remaining 2 tablespoons lime juice. Arrange salad over pork; top with peanuts.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.