Lemon Pepper Pork
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
5 out of 5 stars
(10)
Ingredients
2 servings
- 2 pork cutlets (, at room temperature (200g/7oz each, bone in) (see notes)
- 1 tbsp lemon pepper (see notes)
- 2 tbsp olive oil (, separated)
- 2 zucchinis (, sliced)
- 1 small red capsicum (bell pepper), sliced)
- 1 small red onion (spanish onion), sliced)
- 1/2 small lemon
- 1/4 cup mint leaves (loosely packed)
- 1/2 cup couscous
- 1/2 cup boiling water (or chicken or vegetable stock/broth)
- 50 g / 1.5 oz g / 1.5 oz feta cheese
- Salt and pepper
- Lemon wedges or cheeks (, to serve (optional)
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Preparation
Step 1
Combine couscous and boiling water in a bowl, cover with cling wrap and set aside for 5 minutes.
Step 2
Sprinkle lemon pepper on both sides of each cutlet and pat to make it stick.
Step 3
Heat 1 tbsp olive oil in fry pan over high heat. Place pork in fry pan and cook the first side for 2 minutes and the second side for 1 1/2 minutes or until cooked to your liking. I like mine medium rare. Remember the pork will continue to cook while resting.
Step 4
Remove pork from the fry pan onto a plate, cover loosely with foil and set aside to rest.
Step 5
Heat remaining 1 tbsp olive oil in the fry pan still on high heat. Add onion and capsicum and sauté for 1 minute, then add the zucchini. Stir and cook the vegetables until charred and just cooked through. Remove pan from heat.
Step 6
Fluff up the couscous with a fork. Add the vegetables and mint leaves. Squeeze over a drizzle of lemon juice and season to taste with salt and pepper. Toss gently to combine.
Step 7
Divide couscous between plates, scatter over feta cheese. Top with pork cutlet and drizzle over resting juices. Serve with lemon cheeks or wedges on the side, if using.
Step 8
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