Ingredients
1 pound watermelon (about 1 small), peeled and cut into small wedges (3 cups)
1/2 large cucumber halved lengthwise and sliced crosswise into half-moons
1 jalapeno chile, halved lengthwise and very thinly sliced on the bias (seeded if desired)
1/2 cup torn or small basil leaves
2 teaspoons nam pla (Asian fish sauce)
3/4 teaspoon whole coriander seeds, toasted and ground
Juice of 1 lime
8 boneless skinless pork cutlets (2 1/2 ounces each), pounded about 1/8 inch thick
1 teaspoon extra-virgin olive oil
Coarse salt
Preparation
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.
