Grilled Pork Chops With Cantaloupe Salad

April 20, 2021
Created by Harmons
45 minutes
Serves 4
  • Pork
  • 4 bone-in Kurobuta pork loin chops, each about 3/4" thick
  • 3 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 1 tsp granulated garlic
  • Salad
  • 1 cantaloupe, peeled, halve, and deseeded
  • 4 green onions, thinly sliced
  • 1 red bell pepper, halved, deseeded, and diced
  • 1/4 cup chopped fresh cilantro
  • 2 Tbsp fish sauce
  • 4 Tbsp fresh lime juice
  • 2 Tbsp extra-virgin olive oil
  • Salt and freshly ground pepper
  • Crushed salted, roasted peanuts, for garnish

Line a baking sheet with aluminum foil and rest a rack on top.

To make the pork, pat dry with paper towels.

In a small bowl, combine all spices and firmly press rub onto pork chops. Set aside for 30 minutes to 1 hour.

Preheat oven to 500° and preheat a cast iron skillet over high heat, brush with oil. Cook pork chops for 2 minutes on each side and transfer to prepared sheet pan. Roast in oven until pork chops reach an internal temperature of 145°. Remove from oven, loosely tent pork chops with foil, and let rest for 3 minutes.

To make the salad, coarsely grate 1/4 of cantaloupe with a cheese box grater to get about 1-1 1/2 cups. Slice remaining cantaloupe into thin pieces.

In a bowl, combine green onions, bell pepper, cantaloupe, cilantro, fish sauce, lime juice, and olive oil. Season with salt and pepper. Arrange salad over pork chops and sprinkle with nuts.