Home of the finest Tasmanian free-range meat and poultry since 1982

Pork cutlets with green peppercorn and herb rub

Serves 4



  1. 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.
  2. Place cutlets in the dish and coat both sides well with mixture. Cover, place in fridge and leave to stand for 20 minutes.
  3. 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..

To serve:

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We have never had finer ingredients – your products are simply the best.

~ Leo Schofield, Writer and Food Critic
Dec 2010 (see full text »)

Customer feedback:

On December 4th, I organised a Christmas musical soirée for thirty guests at Dysart House. John Wilson, whose catering business John & Peter is generally regarded as the finest in Australia, flew down to create the buffet.

Both he and I agree that we have never had finer ingredients, including eight fresh chickens and the best-ever ham from West Hobart Gourmet Meats. Your products are simply the best.

~ Leo Schofield

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