Lemon Pepper Pork with Grilled Vegetable Feta Couscous
This one pan Lemon Pepper Pork features juicy, seared cutlets with a zesty crust, served over fluffy couscous with charred summer vegetables and creamy feta. A complete, vibrant meal ready in 30 minutes.
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.