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
PORK-CUTLET PARMESAN
You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
- Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
- Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
- Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
- Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.
HONEY-GLAZED PORK TENDERLOIN WITH GRILLED APRICOTS
A spectacular entree for summer entertaining, pork tenderloin is brushed with an aromatic honey glaze and served with grilled scallions and apricots. This recipe comes from Martha Stewart's Grilling: 125+ Recipes for Gatherings Large and Small.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Using a mortar and pestle, coarsely crush coriander seeds and peppercorns. Place in a small dry saucepan and toast over medium heat, shaking pan occasionally, until fragrant and lightly browned, 1 to 2 minutes. Add ginger, honey, vinegar, and 1/4 teaspoon salt; cook until bubbling rapidly, about 5 minutes. Remove from heat and let stand 15 minutes, then strain through a fine-mesh sieve into a small bowl (discard solids).
- Heat grill to high, with an indirect-heat zone. Season pork with 1/2 teaspoon salt and pepper; brush with oil. Lightly brush grates with oil. Grill pork until browned, about 3 minutes per side. Move to indirect heat and cook, covered, until a thermometer inserted into thickest part registers 138 degrees to 145 degrees for medium, 10 to 12 minutes more. Remove from grill and spoon 2 to 3 tablespoons glaze on top. Let stand 10 minutes.
- Meanwhile, season scallions with salt and brush with oil; grill until lightly charred and tender, about 3 minutes. Generously brush apricots with oil; grill, cut-sides down, until marks appear and fruit can be turned without sticking, about 3 minutes. Turn and cook until flesh is tender when pressed, about 2 minutes more. Slice pork and arrange on platter with scallions and apricots. Drizzle remaining glaze over apricots, scallions, and pork.
PORK AND WATERMELON SALAD
The mixture of juicy watermelon and luscious pork fat make the effort of this project recipe well worth it. The recipe requires making a kind of quick pickle of the rind, which gives the dish added character.
Provided by Melissa Clark
Categories dinner, project, main course
Time 4h30m
Yield 8 servings
Number Of Ingredients 28
Steps:
- Crosshatch pork belly skin with sharp knife, making cuts 1/2-inch apart. Place pork belly in non-reactive dish. Combine kecap manis, vinegar, soy sauce, fish sauce and lime juice, and pour over pork belly. Chill for 24 to 48 hours, turning several times.
- Preheat oven to 275 degrees. Place belly, skin side up, in baking pan with 2 cups marinating liquid and 2 cups water. Liquid should come halfway up the pork; if not, add more water or use smaller pan. Cover pan with foil. Bake until a skewer penetrates the belly with little or no resistance, 3 to 4 hours. Remove pork from liquid and let cool. Leaving skin on, slice belly into 1-inch chunks.
- To make salad, cut watermelon flesh into 1-inch cubes (discarding seeds). Reserve rind. Refrigerate flesh until ready to use. With sharp knife, remove outer green skin of rind, reserving white part. Dice white rind into 1/2-inch cubes. Transfer to a heatproof bowl.
- In a saucepan over medium-high heat, combine rice wine vinegar, shallots, chilies, kaffir lime, ginger, palm sugar, salt and 1 cup water, and bring to boil. Cook until sugar dissolves. Strain liquid over white rind. Let cool, then chill for at least 1 hour or as long as 2 days.
- To make dressing, roughly crush palm sugar using a mortar and pestle or place in a plastic bag and crush with a hammer or heavy can. In a food processor, combine sugar with vinegar, lime juice, ginger, cilantro, garlic and salt, and blend until smooth.
- In medium saucepan or wok, heat 3 inches canola or peanut oil to 375 degrees. Lightly dust pork belly cubes with flour, shaking off excess. Working in batches, fry pork belly until dark golden brown and crispy, 6 to 7 minutes. Transfer to a paper-towel-lined plate. Season with salt, if necessary.
- In a mixing bowl, toss the watermelon flesh with just enough dressing to coat. Divide pork among serving plates, and top with watermelon flesh and a few cubes of pickled rind. Drizzle additional dressing around plate. Garnish with scallions, coriander leaves, basil, and sesame seeds, if using.
GRILLED PORK CUTLETS
This recipe actually uses tenderized pork temple cutlets. It is my understanding they are cheek meat from the hog. They are little medallions of pork. They are very common in the midwest and most people bread and fry them or put them in a crockpot with mushroom soup. This recipe marinades and then grills them. This is one of...
Provided by Mary Ann Hanson
Categories Pork
Time 25m
Number Of Ingredients 10
Steps:
- 1. Put cutlets in a large zip top bag.
- 2. Combine marinade ingredients and pour over cutlets in the bag. Refrigerate for for several hours mixing the bag around every so often. I like to do this for at least a day.
- 3. Drain cutlets after marinading and reserve juice if desired (suggestion later). Thread cutlets on skewers by size for outdoor grill. This is not necessary but makes them easier to turn. I do not do this for my countertop grill.
- 4. Grill cutlets for a couple of minutes on each side until done. (Larger ones may take another minute or two.) Serve with fried rice and a side salad.
- 5. I have also done these as an appetizer using the marinade. Simmer leftover marinade for a few minutes and strain if needed. Place grilled cutlets in a crockpot and pour marinade over them. Hold on low for a few hours.
WATERMELON-LIME-MINT COOLER
Taking a sip of this refreshing drink feels like a dip in the pool on a steamy day. It's inspired by the fruity Mexican drink agua fresca and is made with chopped watermelon, mint syrup, fresh lime juice, and a handful of ice.
Provided by Riley Wofford
Categories Food & Cooking Drink Recipes Cocktail Recipes
Time 25m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- In a small heatproof bowl, pour 1/2 cup boiling water over sugar and mint; stir until sugar has dissolved. Let cool completely, about 20 minutes. Strain syrup into a blender; discard mint.
- Add watermelon, lime juice, and 1 3/4 cups cold water; blend until smooth. Strain through a fine-mesh sieve.
- Serve over ice, garnished with a mint sprig, or refrigerate in an airtight container up to 3 days. If using tequila, stir a shot (1-ounce) into each glass before serving.
More about "grilled pork cutlets with watermelon cucumber salad recipes"
GRILLED PORK CHOPS WITH WATERMELON SALAD - ADRIANA'S …
From adrianasbestrecipes.com
- Season the boneless pork chops with lime juice, cumin powder, chicken bouillon and black pepper.
- Preheat the grill following the safety measures. Grill the boneless pork chops for 3-4 minutes on each side. The pork chops will be ready when reaching an internal temperature of 145°F or 65°C.
- Plate the salad adding a bed of fresh greens, watermelon and cucumber slices, purple onion and garnish with jalapeño and cilantro.
BALSAMIC WATERMELON CUCUMBER SALAD - AVERIE COOKS
From averiecooks.com
WATERMELON CUCUMBER SALAD RECIPE - URBAN COWGIRL
From urbancowgirllife.com
GRILLED PORK TENDERLOIN WITH CUCUMBER CANTALOUPE SALSA AND …
From saramoulton.com
GRILLED PORK CHOPS WITH WATERMELON CUCUMBER SALAD
From pineviewfarms.com
GRILLED PORK CUTLETS WITH WATERMELON-CUCUMBER SALAD
From punchfork.com
GRILLED PORK TENDERLOIN WITH MELON CUCUMBER SALSA
From saramoulton.com
WATERMELON CUCUMBER SALAD - THE ENDLESS MEAL
From theendlessmeal.com
GRILLED PORK TENDERLOIN WITH WATERMELON BULGUR SALAD
From foodnetwork.com
GRILLED PORK CUTLETS: A DELICIOUS AND EASY RECIPE FOR …
From shungrill.com
GRILLED PORK CUTLETS WITH WATERMELON-CUCUMBER SALAD - WHOLE …
From wholeliving.com
YES, YOU CAN COOK CUCUMBERS—HERE'S HOW TO GRILL, BAKE, AND …
From marthastewart.com
THAI GRILLED PORK SALAD (MOO NAM TOK) - MARION'S …
From marionskitchen.com
ZAK PELACCIO'S CRISPY PORK AND WATERMELON SALAD …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love