Ingredients:

4 lean pork cutlets or loin chops (fat trimmed)

2 tbs drained green peppercorns

1 lemon

1 tbsp finely chopped coriander leaves

2 tsp finely chopped mint

1½ tbsp extra virgin olive oi

Sea salt

Method:

Place peppercorns into a flat dish and crush slightly. Add 1 tsp finely-grated lemon rind and 2 tbsp lemon juice to the dish. Add the coriander, mint and olive oil. Season with salt. Mix well.

Place cutlets in the dish and coat both sides well with mixture. Cover, place in fridge and leave to stand for 20 minutes.

Cook pork cutlets on a BBQ or grill over medium to high heat for 4-6 minutes each side (depending on thickness). Allow pork to rest for a few minutes before serving.

Serve with barbecued onion and mixed bean salad.

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