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Lemon-Thyme Pork
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Lemon-Thyme Pork

Lemon-Thyme Pork

with Roasted Zucchini and Garlic Herb Rice

We’re big fans of pan sauces because they’re an easy way to make a great dish completely irresistible. Here, garlic herb butter, lemon juice, tangy sour cream, and fresh thyme mingle with fond—that’s chef speak for those crispy bits left by seared meat—to create a condiment that you’ll want to drizzle over everything. Speaking of, we’re serving up sides of fluffy jasmine rice and simply roasted zucchini for maximum dinnertime deliciousness.

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Zucchini

1 unit

Lemon

¼ ounce

Thyme

½ cup

Jasmine Rice

12 ounce

Pork Cutlets

2 tablespoon

Garlic Herb Butter

(Contains Milk)

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 teaspoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate48 g
Sugar6 g
Dietary Fiber4 g
Protein38 g
Cholesterol140 mg
Sodium530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small pot
Baking Sheet
Large Pan
Paper Towel

Instructions

Prep
1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Quarter lemon. Strip 1 tsp thyme leaves from stems; finely chop leaves.

Cook Rice
2

In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Roast Zucchini
3

Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, flipping halfway through, until browned and tender, 14-16 minutes. Remove from oven and cover to keep warm.

Cook Pork
4

Meanwhile, pat pork dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 2-3 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce
5

Melt half the garlic herb butter in same pan over medium heat. Add chopped thyme and cook until fragrant, 20-30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings) and bring to a simmer. Once simmering, turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.

Finish and Serve
6

Fluff rice with a fork; stir in remaining garlic herb butter. Taste and season with salt and pepper. Divide rice, pork, and zucchini between plates. Spoon sauce over pork. Serve with remaining lemon wedges on the side.