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Lemon Pepper Pork

Prep Time:

5 minutes

Cook Time:


2 Servings


About the Recipe


  • 2 pork cutlets , at room temperature (200g/7oz each, bone in)

  • 1 tbsp lemon pepper

  • 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)


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.


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