Description
This Lemon Pepper Pork recipe features tender pork cutlets seasoned with zesty lemon pepper and pan-seared to perfection. Served alongside a vibrant couscous salad tossed with charred vegetables, fresh mint, and crumbled feta, this dish is a quick, flavorful meal perfect for any occasion.
Ingredients
Scale
For the Pork Cutlets
- 2 pork cutlets, at room temperature (200g / 7oz each, bone in)
- 1 tbsp lemon pepper seasoning
- 2 tbsp olive oil, separated
- Salt and pepper, to taste
For the Couscous and Vegetables
- 1/2 cup couscous
- 1/2 cup boiling water (or chicken or vegetable stock/broth)
- 1 small red onion (Spanish onion), sliced
- 1 small red capsicum (bell pepper), sliced
- 2 zucchinis, sliced
- 1/4 cup fresh mint leaves, loosely packed
- 1/2 small lemon, juiced
- 50 g / 1.5 oz feta cheese, crumbled
To Serve (Optional)
- Lemon wedges or cheeks
Instructions
- Prepare Couscous: Combine couscous and boiling water in a bowl, cover with cling wrap, and let it sit for 5 minutes to absorb the liquid and soften.
- Season Pork: Sprinkle lemon pepper seasoning evenly on both sides of each pork cutlet, patting gently to ensure it sticks.
- Cook Pork: Heat 1 tbsp olive oil in a fry pan over high heat. Place pork cutlets in the pan and sear the first side for 2 minutes, then flip and cook the second side for 1 1/2 minutes or until cooked to your preferred doneness (medium rare recommended). Keep in mind the pork will continue cooking while resting.
- Rest Pork: Remove the pork from the pan and place it on a plate. Cover loosely with foil to rest and allow juices to redistribute.
- Sauté Vegetables: In the same pan, heat the remaining 1 tbsp olive oil over high heat. Add the sliced onion and capsicum; sauté for 1 minute. Add zucchini slices, stirring and cooking until the vegetables are charred and just cooked through. Remove from heat.
- Finish Couscous Salad: Fluff the couscous with a fork. Add the sautéed vegetables and fresh mint leaves to the couscous. Drizzle with lemon juice and season with salt and pepper to taste. Toss gently to combine all flavors.
- Serve: Divide the couscous mixture among plates and scatter crumbled feta cheese over the top. Place the rested pork cutlets on each plate and drizzle with the pan juices. Serve with lemon wedges or cheeks on the side if desired.
Notes
- Allow pork cutlets to come to room temperature before cooking to ensure even cooking.
- Lemon pepper seasoning can be adjusted to taste or substituted with freshly ground black pepper and lemon zest.
- Using chicken or vegetable stock instead of boiling water to prepare couscous adds extra flavor.
- Resting the pork is crucial to keep it juicy and tender.
- You can substitute the feta cheese with goat cheese for a creamier texture.
- Lemon wedges add a fresh citrus burst when served alongside the dish.
