Pork Cutlets with Cantaloupe Salad

I've really been feeling melon this summer, and this cantaloupe-focused dish is a really interesting way to enjoy it.  Pork cutlets are marinated in grated cantaloupe and lime juice, which makes them extra tender and flavorful.  And the salad on top really makes this dish special. I did find that at least with my melon, a julienne peeler was useless for making thin strips of cantaloupe -- it just turned it into mush.  If that's the case for you as well, just thinly slice the melon to get nice thin strips.  The cantaloupe is tossed with fresh herbs, fish sauce, and spicy jalapeno -- I would never have thought of this combination but it really works! Yum.

Pork Cutlets with Cantaloupe Salad (adapted from Bon Appetit)

Serves 3

For the pork:

1 cup grated cantaloupe

2 T fresh lime juice

2 T olive oil

Generous pinch of salt

Several grinds of black pepper

6 thinly sliced pork cutlets

For the salad:

2 cups thinly sliced cantaloupe

3 thinly sliced scallions

1/4 cup fresh mint, minced

1/2 jalapeno, minced

2 T fish sauce

2 T fresh lime juice

A handful of coarsely chopped peanuts

1. Combine the grated cantaloupe, lime juice, olive oil, salt, and pepper in a bowl.  Prick the pork all over with a fork, and then add to the bowl.  Marinate about 1 hour.  

2. Meanwhile, make the salad. Combine all the ingredients except the peanuts in a container, mix well, and stash in the fridge until ready to serve.

3. Remove the pork from the marinade and pat dry.  Heat a large skillet over high heat.  Add oil, and once it's hot, add the pork.  Cook for just a couple of minutes on each side.

4. Serve the pork topped with the cantaloupe salad and chopped peanuts.