A crispy pork cutlet is teamed with a sweet, refreshing watermelon salad for a dish that combines the best of both worlds.

Ingredients (serves 10)

  • 10 x 200g pork cutlets

Watermelon salad

  • 50ml apple cider vinegar
  • 10ml honey
  • 100ml extra virgin olive oil
  • 1.5kg watermelon, trimmed
  • 250g Lebanese cucumber
  • 15g mint leaves
  • 150g pitted Kalamata olives
  • 200g feta

    Pork baste
  • 100ml grapeseed oil
  • 50ml lemon juice
  • 30ml bourbon
  • 1 clove garlic, crushed
  • 2g smoky paprika
  • 5g thyme leaves



  1. In a food processor or blender, blend vinegar, honey and extra
    virgin olive oil until emulsified. Season and refrigerate.

  2. Cut watermelon into 2cm pieces. Peel cucumber and cut into 1cm
    thick slices. Gently toss watermelon and cucumber with mint, olives
    and feta.

    Pork baste
  3. Whisk together all ingredients until combined.

    To serve
  4. Lightly grease a char-grill and heat to high heat. Season pork cutlets
    on both sides with salt and place on grill. Cook for approximately
    4-5 minutes or until cooked, turning once. Remove from grill and
    cover with a stainless steel bowl (to enhance smoke flavour and
    retain heat).
  5. Gently toss watermelon salad with dressing. Brush pork cutlets with
    pork baste and serve immediately.

    Note: Cooking time based on bone-in chop approximately 1cm thick.