Skip to main content

Lemon-pepper pork with fried potato salad

Skip to IngredientsSkip to Method

Lemon-Pepper Pork with Fried Potato Salad is one of those weeknight delight recipes that's so quick and easy, yet has so much deliciousness happening in it. Yum!

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, (+ 5 mins resting time)
Lemon pepper pork with fried potato salad


  • 4 (about 150g each) Coles Australian Pork Cutlets
  • 2 tsp lemon pepper
  • 2 tbs olive oil
  • 500g Carisma or washed potatoes, peeled, cut into 2cm pieces
  • 1 red capsicum, seeded, coarsely chopped
  • 1 red onion, cut into wedges
  • 1 garlic clove, crushed
  • 120g pkt Coles Brand Australian Baby Spinach
  • 1 tbs lemon juice
  • 1 tbs olive oil, extra
  • 100g fresh ricotta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the pork, lemon pepper and half the oil in a shallow glass or ceramic dish.
  2. Step 2

    Heat a large non-stick frying pan over medium-high heat. Cook pork, in 2 batches, for 3 mins each side or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
  3. Step 3

    Meanwhile, cook the potato in a medium saucepan of boiling water for 10 mins or until tender. Drain well.
  4. Step 4

    Heat the remaining oil in the frying pan over medium heat. Add the potato and cook, stirring occasionally, for 10 mins or until potato is golden brown and crisp. Transfer to a large heatproof bowl.
  5. Step 5

    Add the capsicum, onion and garlic to the pan and cook, stirring, for 3 mins or until onion softens. Add the capsicum mixture and spinach to the potato. Toss to combine. Season.
  6. Step 6

    Combine the lemon juice and extra oil in a small jug. Divide potato salad among serving plates. Sprinkle with ricotta. Top with pork and drizzle with the dressing.