Grilled Pork Cutlets With Watermelon Cucumber Salad Food
GRILLED PORK CHOPS WITH SMASHED CUCUMBERS AND GREEN CURRY VINAIGRETTE
Crushed coriander seeds add fruity spice and crunchy texture to these grilled pork chops. The accompanying cucumber salad is tangy and spicy. The secret? Store-bought Thai green curry paste, which I love because it's packed with lemongrass, green chiles, shallot and ginger. This fragrant paste is usually simmered into curries but here I whisk it into a dressing for cucumbers.
Provided by Justin Chapple
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or cast-iron grill pan to medium-high heat and oil the grates.
- Brush the pork chops with oil, then sprinkle them all over with salt, pepper, the lime zest, coriander and red pepper.
- Grill the pork chops, flipping, until lightly charred and an instant-read thermometer inserted near the bone registers 135 degrees F, about 10 minutes; transfer to a plate and tent with foil.
- Meanwhile, whisk the curry paste with the vinegar and oil in a serving bowl; season the dressing with salt and pepper.
- Cut the cucumbers crosswise into manageable pieces. Lightly smash the pieces with the side of your knife or the palm of your hand, then tear them into bite-size chunks; transfer to the serving bowl. Toss the cucumbers in the dressing, and then fold in the chiles, shallot and cilantro. Season the salad with salt and pepper. Serve alongside the pork chops.
GRILLED PORK CUTLETS WITH MAPLE CHIPOTLE GLAZE
This is a quick and easy glaze with a spicy, smoky flavor that we make often for our pork chops. From the Black Dog Tavern's Summer on the Vineyard recipe book.
Provided by Dr. Jenny
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your grill. In a small saucepan, bring the first four glaze ingredients to a boil.
- In a small jar, mix together the cornstarch and water. Put the lid on and shake vigorously (it should have the consistency of whole milk).
- Pour the cornstarch slurry into the boiling glaze mixture and reduce to a simmer. Cook about 2 minutes until it becomes clear and thickens.
- Season the cutlets with salt and pepper and brush with a little oil.
- Grill cutlets 3 to 5 minutes per side, brushing glaze on while cooking.
GRILLED PORK CUTLETS WITH WATERMELON-CUCUMBER SALAD
We think of watermelon as the stuff of fruit salads, but it's also great in savory ones. In this Vietnamese- and Thai-inspired recipe, melon and cucumber salad is the cool contrast to sliced chile and grilled pork (chicken works, too).
Provided by Martha Stewart
Categories Pork Recipes
Time 35m
Number Of Ingredients 10
Steps:
- Heat grill to high. Toss together watermelon, cucumber, jalapeno, basil, fish sauce, coriander, and lime juice in a bowl.
- Drizzle pork cutlets with olive oil, and season with 1/4 teaspoon salt. Grill until grill marks appear and pork is cooked through, about 1 minute per side. Top pork with watermelon salad.
Nutrition Facts : Calories 212 g, Cholesterol 82 g, Fat 3 g, Fiber 1 g, Protein 34 g, Sodium 438 g
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