Lemon-Thyme Pork

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.