Lemon Pepper Pork Cutlets with Charred Vegetable Feta Couscous

Ingredients

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• 2 pork cutlets, bone in, 200 g (7 oz) each, at room temperature
• 1 tbsp lemon pepper seasoning
• 2 tbsp olive oil, divided
• 2 zucchini, sliced
• 1 small red capsicum (bell pepper), sliced
• 1 small red 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)
• 50 g (1.5 oz) feta cheese
• Salt and pepper
• Lemon wedges, to serve (optional)

Instructions

1. 1

   Put the couscous in a bowl, pour over the boiling water, cover, and leave for 5 minutes.

2. 2

   Sprinkle the lemon pepper over both sides of the cutlets and press it into the meat.

3. 3

   Heat 1 tbsp of the oil in a frying pan over high heat. Cook the pork for 2 minutes on the first side and 1.5 minutes on the second, or until done to your liking (medium rare is ideal).

   
4. 4

   Transfer the pork to a plate, cover loosely with foil, and let it rest.

6. 5

   Return the pan to high heat with the remaining 1 tbsp oil. Cook the onion and capsicum for 1 minute, then add the zucchini and cook until charred in spots and just tender. Take the pan off the heat.

   
7. 6

   Fluff the couscous with a fork. Add the vegetables and mint, squeeze in the lemon juice, season with salt and pepper, and toss gently.

   
8. 7

   Divide the couscous between plates, crumble over the feta, and top with the pork. Spoon the resting juices over the meat and serve with lemon wedges.