Lemon Pepper Pork
User Reviews
5.0
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
662 kcal
-
Course
Dinner
Lemon Pepper Pork
Report
A complete meal on the table in just 15 minutes! Made from scratch, so fresh and easy.
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Ingredients
- 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)
Instructions
- Combine couscous and boiling water in a bowl, cover with cling wrap and set aside for 5 minutes.
- Sprinkle lemon pepper on both sides of each cutlet and pat to make it stick.
- 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.
- Remove pork from the fry pan onto a plate, cover loosely with foil and set aside to rest.
- 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.
- 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.
- 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.
Notes
- The pork cutlets I used were about 1.5cm/ 2/3 inches thick. The cooking times assumes that they are at room temperature.
- You can get Lemon Pepper in the dried herbs and spices aisle in supermarkets. They cost around the same as other herbs and spices.
- Nutrition per serving.
Nutrition Information
Show Details
Serving
629g
Calories
662cal
(33%)
Carbohydrates
77.3g
(26%)
Protein
22g
(44%)
Fat
30.6g
(47%)
Saturated Fat
7.5g
(38%)
Trans Fat
0.4g
Cholesterol
35mg
(12%)
Sodium
1039mg
(43%)
Potassium
936mg
(27%)
Fiber
11.4g
(46%)
Sugar
11.2g
(22%)
Vitamin A
2800IU
(56%)
Vitamin C
185.6mg
(206%)
Calcium
200mg
(20%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 662 kcal
% Daily Value*
| Serving | 629g | |
| Calories | 662cal | 33% |
| Carbohydrates | 77.3g | 26% |
| Protein | 22g | 44% |
| Fat | 30.6g | 47% |
| Saturated Fat | 7.5g | 38% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 1039mg | 43% |
| Potassium | 936mg | 20% |
| Fiber | 11.4g | 46% |
| Sugar | 11.2g | 22% |
| Vitamin A | 2800IU | 56% |
| Vitamin C | 185.6mg | 206% |
| Calcium | 200mg | 20% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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