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)

Instructions

1. 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.
2. 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.
3. Toss together scallions, chile, thinly sliced cantaloupe, cilantro, fish sauce, and remaining 2 Tbsp. lime juice. Arrange salad over pork; top with peanuts.