Is there anything better than a dinner that looks and tastes like you spent all day in the kitchen, but actually comes together in one pan in about 30 minutes? This vibrant Lemon Pepper Pork with Grilled Vegetable Feta Couscous is exactly that kind of magic. We’re talking juicy, pan seared pork cutlets with a zesty, crackly lemon pepper crust, served on a bed of fluffy couscous packed with charred summer vegetables and creamy, salty feta.
It’s a complete, balanced meal that’s bursting with bright, fresh flavors. The secret is using one cleverly sequenced skillet to cook everything, which means incredible taste and minimal cleanup. Perfect for a busy weeknight but elegant enough for a casual dinner with friends, this recipe is about to become your new go to.
Why You’ll Love This Recipe
- Complete Meal in One Pan: The pork, the veggies, and even the couscous come together using just one skillet. Less mess, more flavor as everything cooks in those delicious pan juices.
- 30 Minute Speed: From prepping your ingredients to sitting down to eat, this vibrant dinner is on the table in half an hour.
- Bright & Balanced Flavors: The zesty lemon pepper on the savory pork is a classic for a reason. Paired with sweet charred veggies, fresh mint, and tangy feta, every bite is a perfect harmony.
- Impressively Easy: While this dish looks restaurant worthy, the steps are straightforward and foolproof. It’s a fantastic way to build confidence in the kitchen.
- Endlessly Adaptable: Swap the veggies for what’s in season, use chicken if you prefer, or try quinoa instead of couscous. This recipe is a fantastic framework.
Let’s Make Lemon Pepper Pork with Couscous
This recipe is all about smart sequencing: you’ll start the couscous, cook the pork, use the same pan for the veggies, and then bring it all together.
Ingredients You’ll Need
For the Pork & Veggies:
- 2 pork cutlets, about 200g/7oz each (bone in or boneless), at room temperature
- 1 tablespoon lemon pepper seasoning
- 2 tablespoons olive oil, divided
- 2 zucchinis, sliced
- 1 small red bell pepper, sliced
- 1 small red onion, sliced
- ½ small lemon
- ¼ cup fresh mint leaves, loosely packed
For the Couscous:
- ½ cup couscous
- ½ cup boiling water (or chicken/vegetable stock for more flavor)
- 50g / 1.5 oz feta cheese, crumbled
- Salt and freshly ground black pepper
- Lemon wedges, to serve
Step by Step Instructions
1Start the Couscous: In a heatproof bowl, combine the ½ cup of couscous with the ½ cup of boiling water (or stock). Immediately cover the bowl tightly with plastic wrap or a plate and set it aside for 5 minutes. This allows the couscous to steam and become perfectly fluffy.
2Season the Pork: Pat the pork cutlets dry with a paper towel; this helps get a good sear. Generously sprinkle the 1 tablespoon of lemon pepper seasoning on both sides of each cutlet, patting it in so it sticks.
3Cook the Pork to Perfection: Heat 1 tablespoon of the olive oil in a large skillet or fry pan over high heat. Once the oil is shimmering hot, add the pork cutlets. Cook the first side for 2 minutes without moving them to get a beautiful golden crust. Flip and cook the second side for 1 ½ to 2 minutes, or until cooked to your liking. For juicy, tender pork, cook to an internal temperature of 145°F (63°C), remembering it will continue to cook as it rests. Transfer the pork to a plate, cover loosely with foil, and let it rest.
4Char the Vegetables: Don’t clean the pan! There’s so much flavor left behind. Add the remaining 1 tablespoon of olive oil to the same skillet, still over high heat. Add the sliced red onion and bell pepper and sauté for 1 minute. Then, add the zucchini slices. Cook, stirring occasionally, for another 3-4 minutes until all the vegetables have some nice charred spots and are just tender.
5Assemble the Dish: Remove the skillet from the heat. Use a fork to fluff up the rested couscous. Add the fluffed couscous, the charred vegetables, and the fresh mint leaves directly to the skillet with the veggies. Squeeze the juice from the ½ lemon over everything. Season with a pinch of salt and pepper, then toss gently to combine.
6Serve & Enjoy: Divide the vegetable couscous between two plates. Scatter the crumbled feta cheese over the top. Place a rested pork cutlet on each bed of couscous and drizzle any resting juices from the plate over the pork. Serve immediately with extra lemon wedges on the side.
Pro Tips for Success
- Bring Meat to Room Temp: Letting the pork sit out for 20-30 minutes before cooking helps it cook more evenly and stay juicy.
- Don’t Move the Pork! Let it sear undisturbed for the first 2 minutes to form that delicious, flavorful crust.
- The Rest is Crucial: Always let cooked meat rest for 5-10 minutes after taking it off the heat. This allows the juices to redistribute throughout the cutlet, ensuring every bite is moist.
- Customize Your Veggies: Asparagus, eggplant, or cherry tomatoes would also be delicious here. Use what you love or what’s in season.
Lemon Pepper Pork with Grilled Vegetable Feta Couscous
Ingredients
For the Pork:
- 2 pork cutlets about 200g/7oz each, bone in or boneless
- 1 tbsp lemon pepper seasoning
- 1 tbsp olive oil
For the Vegetables & Couscous:
- 1 tbsp olive oil
- 2 zucchinis sliced
- 1 small red bell pepper sliced
- 1 small red onion sliced
- ½ cup couscous
- ½ cup boiling water or stock
- 50 g / 1.5 oz feta cheese crumbled
- ¼ cup fresh mint leaves loosely packed
- Juice of ½ lemon
- Salt and pepper to taste
- Lemon wedges to serve
Instructions
- In a bowl, combine couscous and boiling water. Cover and set aside for 5 minutes, then fluff with a fork.
- Pat pork cutlets dry and season both sides generously with lemon pepper.
- Heat 1 tbsp olive oil in a large skillet over high heat. Sear pork for 2 minutes on the first side, then 1½-2 minutes on the second side, or until internal temperature reaches 145°F (63°C). Remove, cover with foil, and rest.
- In the same skillet, add remaining 1 tbsp oil. Sauté onion and bell pepper for 1 minute, then add zucchini. Cook for 3-4 minutes until charred and tender.
- Remove skillet from heat. Add fluffed couscous, cooked vegetables, mint, and lemon juice. Season with salt and pepper, then toss gently to combine.
- Divide couscous between plates, top with crumbled feta. Serve with rested pork cutlet and lemon wedges.
Notes
- Let pork rest at room temperature for 20-30 minutes before cooking for even results.
- Always let cooked pork rest for 5-10 minutes before serving to keep it juicy.
- Substitute vegetables like asparagus or cherry tomatoes based on preference or season.
