Lemon-Thyme Pork
with Roasted Zucchini & Garlic Herb Rice
- Milk
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.
Ingredients
¼ ounce
Thyme
2 tablespoon
Sour Cream
1 unit
Zucchini
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 unit
Lemon
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
12 ounce
Pork Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemon-thyme sauce, calling it "delicious" and "amazing"; some found the dish a bit bland overall 🍋
- Ease of prep: Quick and easy to make, though some struggled with timing or found it hectic to prepare all components
- Suggestions: Consider doubling the sauce; cook zucchini less time or at a lower temperature to avoid mushiness
- Portions: Several mentioned needing more zucchini; one small zucchini wasn't enough for two people
- Texture: Some found the pork cutlets too thin and easy to overcook; others enjoyed the tenderness
Reviews from our home cooks
This is so so good!! The sauce for this is delicious!! HF always knows how to make a yummy sauce!! I'm happy we got two pork tenderloin pieces! It made it more filling. The garlic rice was so simple but so good. Garlic makes everything better. Zucchini was simply roasted with salt and pepper. I accidentally left it in oven too long and got a bit extra crispy but it was still good!! I mixed my zucchini and rice and it was actually delicious that way! 10/10 would get again!
Nice combination between a main dish pork cutlet, starch garlic rice, and the baked zucchini slices. The sauce for the pork was very tasty and should have been made to include the rice.-But that's just my opinion. Would order this again.
This is a simple smart recipe was pretty quick to make and turned out great! the rice was flavorful and the pork with the zucchini worked well.
Easy and quick to make. We didn't use all of the sauce, but it was delicious! The roasted zucchini and garlic rice were simple but tasty.
I loved the flavor of the pork chop and sauce, and you really can't go wrong with roasted zucchini! I did feel like the rice was a little bland compared to everything else, but overall a delicious meal!
Very nice flavors, zucchini and rice were both excellent. Pork was easy to cook and very tasty. I liked the lemon-thyme sauce.
Loved the flavor of the Lemon-Thyme sauce. The pork was good quality. The zucchini gets mushy but the flavor was good.
The pork chops tasted great with the lemon thyme sauce. They were a perfect portion for me (100 pds 5 ft woman) but a tad too small for my son. I always add garlic bread to these kinds of meals and that helps with the small portion size of the protein.
Followed instructions carefully and 'roasted' zuchinni was totally mushy and 'garlic rice' was bland. Thyme Sauce was very good however.
We had this meal tonight. Pork cutlets were tender, moist, and delicious! I roasted the zucchini according to directions but we prefer zucchini roasted in the air fryer (less greasy and more beautifully browned). The rice portion provided was miniscule. I went to the store and bought more jasmine rice so we woukd have enough.
