Lemon Pepper Pork with Vegetable Feta Couscous

Method8 steps

1. 1

   Step 1: Combine the ½ cup dry couscous and ½ cup boiling water in a heatproof bowl. Cover and leave for 5 minutes to absorb the water while you prepare and cook the pork.

   Hydrate couscous · 5 minUses ½ cup dry couscous · ½ cup boiling water for the couscous

2. 2

   Step 2: Pat the tablespoon of ready lemon-pepper seasoning (1 tbsp) onto both sides of the two pork cutlets.

   Uses 2 bone-in pork cutlets, about 200 g each and 1.5 cm thick · 1 tbsp ready lemon-pepper seasoning

3. 3

   Step 3: Heat 1 tablespoon olive oil in a frying pan over high heat. Add both seasoned cutlets from step 2. Fry their first side for about 2 minutes as an initial guide for 1.5 cm-thick cutlets; then turn them in step 4.

   Pork cutlets, first side · 2 minUses 1 tbsp olive oil for the pork · two seasoned raw pork cutlets

4. 4

   Step 4: Turn both cutlets from step 3 and fry their second side for about 1½ minutes as an initial guide. Continue as needed until the thickest meat away from the bone reaches at least 63°C (145°F); colder or thicker cutlets may take longer.

   Pork cutlets, second side · 2 minUses both partly fried cutlets and pan oil

5. 5

   Step 5: Lift both cooked cutlets from step 4 onto a plate, cover loosely with foil and rest for at least 3 minutes. Keep their resting juices on the plate for serving. Cook the vegetables in step 6 while the pork rests.

   Rest cooked pork · 3 minUses Both cooked cutlets lifted from the frying pan

6. 6

   Step 6: Add the remaining 1 tablespoon olive oil to the frying pan. Over high heat, stir-fry all the sliced onion and red pepper for about 1 minute, then add both sliced zucchini (2). Continue stirring until the vegetables are lightly charred and just tender, then take the pan off the heat.

   Onion and pepper, before zucchini · 1 minUses Pan juices and oil remaining after lifting the cutlets · Remaining 1 tbsp olive oil for the vegetables · 1 small red onion, sliced · 1 small red bell pepper, sliced · 2 zucchini, sliced

7. 7

   Step 7: Fluff the hydrated couscous from step 1 with a fork. Add all the cooked vegetables from step 6 and the mint leaves. Squeeze a drizzle of juice from the half lemon over it, season with salt and pepper to taste, and toss gently.

   Uses hydrated couscous · All cooked vegetables from the frying pan · ¼ cup mint leaves, loosely packed · A drizzle of juice from the ½ small lemon · Salt and pepper, to taste

8. 8

   Step 8: Divide the vegetable couscous from step 7 between two plates and scatter all the crumbled feta over them. Once both cutlets have rested for at least 3 minutes, place one on each plate and drizzle over their resting juices from step 5. Serve with the optional extra lemon wedges.

   Uses vegetable-and-mint couscous · 50 g feta cheese, crumbled · two rested pork cutlets with their resting juices · Extra lemon wedges or cheeks, optional for serving