A ripe cantaloupe is one of the most intoxicating pieces of produce under the sun—use it creatively.
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)
Directions
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.
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 scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.
