Lemon-Thyme Pork
with Roasted Zucchini & 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
1 unit
Zucchini
1 unit
Lemon
¼ ounce
Thyme
½ cup
Jasmine Rice
12 ounce
Pork Cutlets
2 tablespoon
Garlic Herb Butter
(ContainsMilk)1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
2 teaspoon
Vegetable Oil
Kosher Salt
Pepper
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.
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.
While rice cooks, 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.
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. (For 4 servings, you may need to work in batches.) Turn off heat; transfer to a plate. Wipe out pan.
Melt half the garlic herb butter (you’ll use the rest later) in same pan over medium-high heat. Add chopped thyme and cook until fragrant, 30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer. Cook for 2-3 minutes, then remove pan from heat. Stir in sour cream, 1 TBSP plain butter (2 TBSP for 4), and a squeeze of lemon juice. Season with pepper.
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.