Lemon Pepper Pork
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2
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Calories
662 kcal
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Course
Dinner
Lemon Pepper Pork
Description
This recipe uses bone-in pork cutlets about 1.5cm thick, seasoned on both sides with lemon pepper spice. The pork is quickly seared in olive oil over high heat to develop a caramelized crust while maintaining a tender, medium-rare interior. After cooking, the pork is rested under foil to allow juices to redistribute.
The accompanying couscous is soaked with boiling water until fluffy, then combined with sautéed and slightly charred zucchini, red bell pepper, and red onion, along with fresh mint leaves and a squeeze of lemon juice. Feta cheese is added on top for a salty, creamy contrast. The vegetables add sweetness and texture, while the lemon and mint brighten the dish.
This pork and couscous combination provides a balanced meal with protein, vegetables, and grains, featuring complementary flavors of citrus, herbs, and cheese. Lemon wedges can be served alongside for extra acidity if desired.
Using room temperature pork cutlets and adjusting cooking times ensures proper doneness. Lemon pepper spice blends can be purchased pre-made from spice aisles.
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 zucchini sliced
- 1 capsicum bell pepper), sliced, small, red
- 1 red onion spanish onion), sliced, small
- 1/2 lemon small
- 1/4 cup mint loosely packed, leaves
- 1/2 cup couscous
- 1/2 cup water or chicken or vegetable stock/broth, boiling
- 50 g / 1.5 oz g / 1.5 oz feta cheese
- salt
- black pepper
- lemon to serve (optional, wedges or cheeks
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 used are approximately 1.5 cm thick, and cooking times assume they are at room temperature before cooking.
- Lemon pepper seasoning can be found in the dried herbs and spices section of supermarkets, priced similarly to other spices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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